Optimization of vitamins A and D 3 loading in re-assembled casein micelles and effect of loading on stability of vitamin D 3 during storage

The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration....

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Bibliographic Details
Published in:Food chemistry 2018-02, Vol.240, p.472
Main Authors: Loewen, Anisa, Chan, Benny, Li-Chan, Eunice C Y
Format: Article
Language:English
Subjects:
Animals
Caseins
Cholecalciferol - analysis
Micelles
Milk
Vitamin A - analysis
Vitamins
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Summary:The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration. Optimal loading of vitamin A (1.46-1.48mg/100mgcasein) was found at 9.7mM phosphate, 5.5mM citrate and 30.0mM calcium, while optimal loading of vitamin D (1.38-1.46mg/100mg casein) was found at 4.9mM phosphate, 4.0mM citrate and 26.1mM calcium. In general, more vitamin D was retained in vitamin D-re-assembled casein micelles than control powders during storage, while vitamin D loss was not different for vitamin D-re-assembled casein micelles and control fortified milks after 21days of refrigerated storage with light exposure. In conclusion, re-assembled casein micelles with high loading efficiency show promise for improving vitamin D stability during dry storage.
ISSN:0308-8146
DOI:10.1016/j.foodchem.2017.07.126