Microencapsulation of ergocalciferol by spray drying: Study of the process and stability in a plant-based product

• Grant number: 23/06916-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2023
• End date: December 27, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Ana Raquel Andrade de Oliveira
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?, AP.TEM
• Associated scholarship(s): 24/02116-0 - Analysis of the digestibility of ergocalciferol microparticles by pH stat, BE.EP.IC

Abstract

The fortification of plant-based foods with vitamin D is justified by the deficiency that affects the majority of the population and specifically those who follow a vegetarian/vegan diet, since plant-based options provide low concentrations of vitamin D. However, such incorporation becomes a challenge due to the instability of vitamin D to adverse processing and storage conditions. Thus, the microencapsulation of vitamin D in combination with linseed oil, a source of omegas 3 and 6, is an alternative for obtaining a functional ingredient to be incorporated in the formulation of plant-based foods. The present work aims to evaluate the microencapsulation of multilayer emulsions, in which the dispersed phase will be ergocalciferol (vitamin D2) and linseed oil. Maltodextrin will be used as an encapsulating agent and carob protein as an emulsion stabilizing agent. For the formation of the multilayer emulsion via electrostatic attractions, pectin will be used. Also, the effect of microencapsulation of vitamin D in the preparation of a vegan burger will be evaluated.