Food-Grade Vitamin a Nanoemulsion: A Strategy for Nutrient Fortification and Sensory Enhancement
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| Natura: | Recurso digital |
| Lingua: | inglese |
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Zenodo
2025
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| _version_ | 1866901225940713472 |
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| author | Somya Khanna Pragati Singh Ekta Singh Chauhan |
| author_facet | Somya Khanna Pragati Singh Ekta Singh Chauhan |
| contents | <p><strong><span lang="EN-IN">Abstract</span></strong></p> <p><span lang="EN-IN">Fortification of food and beverages with vitamin A is demanding due to its poor water solubility, oxidation and due to exposure to light and high temperature. The aim of this research work was to formulate an effective food-grade delivery system for the incorporation of vitamin A into food products and beverages. The formulation of food-grade vitamin A nanoemulsion was successfully prepared using mixed surfactant (Tween 80 and soya lecithin) in a 3:1 ratio and ultrasonic homogenization techniques for choosing the most stable formulation and to check the vitamin A efficiency entrapment. The results showed that the droplet sizes of the nanoemulsion was 131.4±0.2 and 131.8±0.1 nm on the 1<sup>st</sup> and 30<sup>th</sup> day, respectively, with the droplet growth ratio of </span><span lang="EN-IN">0.00304 and PDI score of 0.213±0.003 showing the stability of the nanoemulsion and uniformity in the droplet size distribution. </span><span lang="EN-IN">At the end of 30 days of storage, the efficiency entrapment of vitamin A of the most stable nanoemulsion was <span>87.5±0.97% which was then incorporated in the variants of chakli. The sensory evaluation of the developed food products showed that variant A was most acceptable, in which all-purpose flour was enriched with Bengal gram dal flour, flaxseed flour and sesame seeds and the incorporation of different flours and vitamin A nanoemulsion helped in increasing the nutritive value of the variants and enhanced the vitamin A. </span>These results suggest that mixed surfactant-based nanoemulsions are an effective delivery system for the incorporation of vitamin A into food and beverages to overcome the worldwide deficiency of vitamin A.</span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_16966410 |
| institution | Zenodo |
| language | eng |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Food-Grade Vitamin a Nanoemulsion: A Strategy for Nutrient Fortification and Sensory Enhancement Somya Khanna Pragati Singh Ekta Singh Chauhan Nanoemulsion, Nanoencapsulation, Incorporation, Vitamin A, Chakli <p><strong><span lang="EN-IN">Abstract</span></strong></p> <p><span lang="EN-IN">Fortification of food and beverages with vitamin A is demanding due to its poor water solubility, oxidation and due to exposure to light and high temperature. The aim of this research work was to formulate an effective food-grade delivery system for the incorporation of vitamin A into food products and beverages. The formulation of food-grade vitamin A nanoemulsion was successfully prepared using mixed surfactant (Tween 80 and soya lecithin) in a 3:1 ratio and ultrasonic homogenization techniques for choosing the most stable formulation and to check the vitamin A efficiency entrapment. The results showed that the droplet sizes of the nanoemulsion was 131.4±0.2 and 131.8±0.1 nm on the 1<sup>st</sup> and 30<sup>th</sup> day, respectively, with the droplet growth ratio of </span><span lang="EN-IN">0.00304 and PDI score of 0.213±0.003 showing the stability of the nanoemulsion and uniformity in the droplet size distribution. </span><span lang="EN-IN">At the end of 30 days of storage, the efficiency entrapment of vitamin A of the most stable nanoemulsion was <span>87.5±0.97% which was then incorporated in the variants of chakli. The sensory evaluation of the developed food products showed that variant A was most acceptable, in which all-purpose flour was enriched with Bengal gram dal flour, flaxseed flour and sesame seeds and the incorporation of different flours and vitamin A nanoemulsion helped in increasing the nutritive value of the variants and enhanced the vitamin A. </span>These results suggest that mixed surfactant-based nanoemulsions are an effective delivery system for the incorporation of vitamin A into food and beverages to overcome the worldwide deficiency of vitamin A.</span></p> |
| title | Food-Grade Vitamin a Nanoemulsion: A Strategy for Nutrient Fortification and Sensory Enhancement |
| topic | Nanoemulsion, Nanoencapsulation, Incorporation, Vitamin A, Chakli |
| url | https://doi.org/10.5281/zenodo.16966410 |