Effect of temperature processing conditions on the stability of vitamin D₃ incorporated into multilamellar...

Adding vitamin D₃ (VD₃) to foods is crucial for maintaining health, but it is susceptible to heat, moisture, oxidation, and pH. Nanocochleates, which are stable lipid-based delivery systems, are excellent for incorporating VD₃ to use in food systems. In this study, phosphatidylcholine (PC)-based nanocochleates loaded with VD₃ were characterized and optimized using response surface methodology, with a focus on the molar ratios of VD₃/PC, aqueous/organic phases, and calcium chloride (CaCl₂)/PC.

The results indicated that the entrapment efficiency of VD₃ in nanocochleates ranged from 31.78% to 61.21%, with particle sizes ranging from 157.9 nm to 521.4 nm, all of which were negatively charged. Release studies demonstrated that VD₃ was released in a controlled manner from nanocochleates when exposed to gastrointestinal conditions. Various analyses (transmission electron microscopy (TEM), atomic force microscopy (AFM), Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and X-ray diffractometry (XRD)) confirmed the proper formation and entrapment of VD₃ in nanocochleates. These nanocochleates also improved the long-term physical and thermal stability of VD₃ in milk, coffee, and juice beverage models.

Nanocochleates offer a promising approach for sustaining VD₃ delivery and maintaining its functional properties in the temperature processing conditions of foods. The addition of CaCl₂ to liposomes influences their vesicle structure and enhances the physicochemical properties of the delivery system. Nanocochleates demonstrated great stability during food processing and digestion, thereby increasing the bioaccessibility of VD₃. They can also shield VD₃ from extreme conditions such as pH fluctuations and high temperatures. Overall, nanocochleates offer improved system stability during processing and digestion, preventing premature release of the encapsulated bioactive in harsh environments. © 2026 Society of Chemical Industry.