Evaluation of effective storage conditions and in-vitro bioaccessibility of vitamin A from native and modified sodium caseinate -vitamin A complexes

摘要

Native sodium caseinate-Vitamin A (Vit A) complex {Sodium caseinate-Vit A complex (NaCas-VA)}, and modified sodium caseinate-Vitamin A complexes {succinylated sodium caseinate-Vit A complex (SNaCas-VA), reassembled sodium caseinate-Vit A complex (RNaCas-VA) and reassembled succinylated sodium caseinate-Vit A complex (RSNaCas-VA)} were prepared and evaluated for effective storage conditions and in-vitro bioaccessibility of vitamin A. Complexes showed higher vitamin A stability when packed in aluminium laminate pouches as compared to microcentrifuge tubes. Free vitamin A (fat soluble) showed the lowest vitamin A stability followed by NaCas-VA, SNaCas-VA, RNaCas-VA and RSNaCas-VA complexes at different storage temperatures i.e. -20 degrees C, 4 degrees C and 37 degrees C. All complexes and free vitamin A (fat soluble) showed the lowest stability at 37 degrees C followed by 4 degrees C and -20 degrees C. Stability of milk protein-Vit A complexes were ascertained at two different pH (5.0 and 7.0). In-vitro bioaccessibility of vitamin A was higher for milk protein-Vit A complexes as compared to free vitamin A (fat soluble).