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

Haiyan Zhu, Srinivas Mettu, Francesca Cavalieri, Muthupandian Ashokkumar

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

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 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.

Original languageBritish English
Article number129432
JournalFood Chemistry
Volume353
DOIs
StatePublished - 15 Aug 2021

Keywords

  • Egg whites
  • Food fortification
  • In-vitro digestion
  • Oil-soluble vitamins
  • Ultrasonic encapsulation

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