Improved stability of vitamin D3 encapsulated in whey protein isolate microgels

Whey protein isolate (WPI) microgels formed via cold-set gelation encapsulated vitamin D3 (VD3) forming VD3 WPI (WPI/VD3) microgels. The microgel encapsulation efficiency and stability against temperature (72 °C for 15 s or 63 30 min), UV-light (254 nm) four-week storage (4, 20 ?20 °C) was analysed. up to 98% of VD3. Moreover, the significantly improved compared with control when exposed environmental stresses. An in vitro digestion model used assess gastrointestinal behaviour WPI/VD3 oral gastric phases revealed negligible release. However, intestinal phase 97% released at end digestion. This indicates that can protect through early release optimal absorption. results demonstrated serve as a potential food-grade vehicle applications functional foods.