Open AccessEnrichment of dark chocolate with vitamin D3 (free or liposome) and assessment quality parameters
Author(s) -
Zohreh Didar
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04810-x
Subject(s) - liposome , dark chocolate , chromatography , vitamin , chemistry , differential scanning calorimetry , particle size , zeta potential , food science , biochemistry , materials science , nanotechnology , physics , nanoparticle , thermodynamics
Liposomes are suitable carrier for bioactive components. Ethanol injection method was chosen for preparation liposomes included vitamin D 3 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 D 3 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 D 3 retention during storage time (0, 15, 30, 45, 60 and 70 days) were evaluated and results revealed there was better retention of vitamin D 3 in fortified samples with liposomes than free vitamin D 3 . Observation showed addition both forms of vitamin D 3 (free or liposome) had no significant impact on color indexes, rheological properties, DSC parameters as well as sensory characteristics.