Authors:
Cristian Dima, Adelina Stefania Milea, Oana Emilia Constantin, Maricica Stoica, Angela Stela Ivan, Petru Alexe, Nicoleta Stanciuc
Volume 26, Issue 3;
Pages: 140-148; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The objective of this study was the fortification of pear juice with vitamin D3 loaded in polymer microparticles. Vitamin D3 loaded in gum arabic-chitosan microparticles were prepared using a spray drying technique. The pear juice fortified with vitamin D3 was ultrasonicated to increase stability and shelf life. Vitamin D3 loaded in gum arabic-chitosan microparticles with an average diameter (d43) of 12.64±1.14µm and encapsulation efficiency of 89.78±3.88% were prepared and used to fortification. After ultrasonication of fortified pear juice, the polyphenol content (~0.18mg GAE/mL), flavonoid content (~0.05mgCE/mL) and vitamin D3 content have undergone insignificant changes (p>0.05), while antioxidant activity increased and the total number of mesophilic aerobic bacteria decreased. The investigated quality parameters of pear juice fortified with vitamin D3-loaded in gum arabic-chitosan microparticles remained unchanged after seven days of storage at 4ºC.
Keywords:
vitamin D3, spray drying, polymer microparticles, fortification, sonication, pear juice, physico-chemical and microbiological characterization
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Faculty of Food Processing Technology
Royalty