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

机译:母鸡蛋白和绿茶进行油溶性维生素的超声波微胶囊,用于食品

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摘要

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 stable and maintained their microstructures once incorporated into staple food products. The low-cost egg white shell encapsulated vitamins can improve the nutritional value of staple food products to combat maternal and child malnutrition.
机译:我们用一个锅超声工艺和生蛋白蛋白作为壳材料报告油溶性维生素(A,D和E)的微胶囊。进一步开发了绿茶儿茶素/铁复合涂层方法以将UV过滤性赋予微胶囊,以保护封装的营养物免受光降解。微胶囊显示出抗菌性能和长的保质期。在加热,UV照射,模拟储存/转运和烹饪过程中保护包封的维生素免于降解。体外消化研究表明,与游离维生素相比,功能性维生素D可能在胃肠道中提高维生素D可用性超过2倍。维生素D微胶囊高度稳定并保持其微观结构一度掺入钉食品中。低成本蛋白壳包封的维生素可以改善主食食品的营养价值,以打击母婴营养不良。

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