Journal article

Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

Haiyan Zhu, Srinivas Mettu, Francesca Cavalieri, Muthupandian Ashokkumar

FOOD CHEMISTRY | ELSEVIER SCI LTD | Published : 2021

Abstract

We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photodegradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins were protected from degradation upon heating, UV irradiation, simulated storage/transit and cooking processes. The in-vitro digestion study showed that functional vitamin D can be potentially released in the gastrointestinal tract improving vitamin D availab..

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University of Melbourne Researchers

Grants

Awarded by Bill and Melinda Gates Foundation through Grand Challenges Exploration (GCE) Initiative


Funding Acknowledgements

We thank Bill and Melinda Gates Foundation for providing funding through Grand Challenges Exploration (GCE) Initiative for the project "OPP1199125" in the round "Affordable, Accessible, and Appealing: The Next Generation of Nutrition (Round 21)". Dr. Srinivas Mettu thanks The University of Melbourne and RMIT University for the support received during the project.