Encapsulation of vitamin D with different encapsulation techniques

In this study, vitamin D encapsulation was produced in conventional emulsion by ultrasound method and pickering emulsion using high pressure homogenizer. In emulsion production; three different oils with different chain lengths and unsaturation ratios (Medium-chain fatty acid containing oil (MCT), Sunflower and linseed oil; 5% w/w) and 95% water phase (containing pea and lentil protein: 0,5% w /w) was used. For the production of Pickering emulsion, gels were produced from vegetable proteins and nanoaggregates were obtained and used as emulsifiers. The physical and oxidative stability of emulsions containing vitamin D (0.01%) obtained by both methods, bioavailability of vitamin D and free fatty acid releases were compared. In conventional emulsions, particle sizes were determined between 0,205±0,00 and 0,98±0,07 μm, and particle charges were determined between -31,2±1,27 and -49,2±1,90 mV; In pickering emulsions, particle sizes were 0,15±0,00 to 12,6±0,26 μm, particle charges were -25,2±0,21 and -41,2±2,40 mV. All emulsions were physically stable. The oxidative stability in conventional and pickering emulsions; the increase in hydroperoxide and TBARS values of sunflower seed and flaxseed emulsions stabilized with lentil protein is higher than that of the same oil emulsions stabilized with pea protein. The formation of all pickering emulsions in PV and TBARS values were observed to be slower. In in vitro digestion test; while %FFA emulsions in pickering and conventional emulsions were measured between %53,9±1,04 and %115,9±5,21 and no significant difference was found between them, in pickering emulsions, bioavailability of vitamin D was observed to be approximately 2 times higher. As a result, when compared, it was determined that pickering emulsions had better oxidative stability, controlled FFA release and higher vitamin D bioavailability than conventional emulsions.