Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food.

ABSTRACT: We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photodegradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins were protected from degradation upon heating, UV irradiation, simulated storage/transit and cooking processes. The in-vitro digestion study showed that functional vitamin D can be potentially released in the gastrointestinal tract improving vitamin D availability by more than 2-fold compared to the free vitamin. The vitamin D microcapsules were highly stab

SUBMITTER: Zhu H 

PROVIDER: S-EPMC8164159 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature