Abstract：
:The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration. Optimal loading of vitamin A (1.46-1.48mg/100mgcasein) was found at 9.7mM phosphate, 5.5mM citrate and 30.0mM calcium, while optimal loading of vitamin D (1.38-1.46mg/100mg casein) was found at 4.9mM phosphate, 4.0mM citrate and 26.1mM calcium. In general, more vitamin D was retained in vitamin D-re-assembled casein micelles than control powders during storage, while vitamin D loss was not different for vitamin D-re-assembled casein micelles and control fortified milks after 21days of refrigerated storage with light exposure. In conclusion, re-assembled casein micelles with high loading efficiency show promise for improving vitamin D stability during dry storage.
journal_name
Food Chemjournal_title
Food chemistryauthors
Loewen A,Chan B,Li-Chan ECYdoi
10.1016/j.foodchem.2017.07.126subject
Has Abstractpub_date
2018-02-01 00:00:00pages
472-481eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31280-3journal_volume
240pub_type
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