Nanoencapsulation of Vitamin D<sub>3</sub> by the Emulsion Inversion Point Method for Enrichment of Coconut Yogurts
Ricardo Matos, Augusto Santos Pansarim, Thais C. Brito‐Oliveira, Matheus Andrade Chaves, Samantha C. Pinho
Abstract
Vitamin D3 (VD3) is recognized for its prohormone action and essential role in teeth, bone, and muscle health. However, its high hydrophobicity is a major drawback for its direct incorporation into water-based food formulations. VD3-loaded nanoemulsions were produced using the emulsion inversion point method. Soybean and Brazil nut oils were tested as the continuous phase, whereas Tween 80 and Brij 30 were used as surfactants. Emulsion droplets ranged from 200 to 300 nm and presented low peroxide values ranging from 3.5 to 4 mequiv on day 28 of storage. VD3 retentions were 63 and 100% in nanoemulsions produced with Brazil nut oil and soybean oil, respectively. An increase in Tween 80 concentration led to a bioactive retention four times higher in samples produced with Brazil nut oil. Sensory evaluation showed that coconut yogurt samples containing the emulsions (at a maximum of 0.5% w/w) were accepted by panelists but higher control over the parameters is required for nanoemulsion production.