Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D

Area of Science:

• Food Science
• Nutritional Biochemistry
• Materials Science

Background:

• Vitamin D is crucial for human health but unstable in food applications due to light and oxygen sensitivity.
• Current methods for incorporating vitamin D into functional foods are limited by its degradation.
• Protecting vitamin D is essential for its effective use in fortified food products.

Purpose of the Study:

• To develop an effective encapsulation method for protecting vitamin D.
• To characterize the structural properties of vitamin D encapsulated in amylose.
• To evaluate the enhanced stability and release profile of encapsulated vitamin D.

Main Methods:

• Vitamin D was encapsulated within an amylose inclusion complex.
• Structural characterization was performed using X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR).
• Photostability, thermal stability, and in vitro simulated digestion were assessed to evaluate protection and release.

Main Results:

• Successful encapsulation of vitamin D within the amylose inclusion complex was confirmed by XRD, DSC, and FTIR.
• The loading capacity of the amylose inclusion complex for vitamin D was determined to be 1.96% ± 0.02%.
• Encapsulation significantly improved vitamin D's photostability (59% increase) and thermal stability (28% increase), with protected release during simulated digestion.

Conclusions:

• Amylose inclusion complexation is a viable strategy for protecting vitamin D.
• Encapsulated vitamin D exhibits enhanced stability against light and heat.
• This method improves vitamin D's potential for application in functional foods by ensuring gradual release and improved bioaccessibility.