Enrichment of dark chocolate with vitamin D₃ (free or liposome) and assessment quality parameters

Liposomes are suitable carrier for bioactive components. Ethanol injection method was chosen for preparation liposomes included vitamin D₃ for addition into dark chocolate [5 µg/serving (10 g)]. Assessment the quality of prepared liposomes were performed by measurement particle size distribution, zeta potential, loading efficiency and FTIR. Loading efficiency was 62.58 ± 1.2%. It could be concluded the chosen method for liposome preparation was suitable. In vitro release of vitamin D₃ from liposome structure showed the release follow Korsmeyer-Peppas model. Fortified chocolate properties included Differential Scanning Calorimeter (DSC), color indexes, casson viscosity and sensory properties were evaluated. According to the results, there was no significant changes in all tested properties in fortified chocolate than control sample. Vitamin D₃ retention during storage time (0, 15, 30, 45, 60 and 70 days) were evaluated and results revealed there was better retention of vitamin D₃ in fortified samples with liposomes than free vitamin D₃. Observation showed addition both forms of vitamin D₃ (free or liposome) had no significant impact on color indexes, rheological properties, DSC parameters as well as sensory characteristics.