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Food Chem. 2017 Mar 1;218:471-478. doi: 10.1016/j.foodchem.2016.09.097. Epub 2016 Sep 15.

Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices.

Author information

1
Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: maruiri@etsia.upv.es.
2
Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
3
Instituto de Interuniversitario de Investigación de Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN).

Abstract

Folic acid (FA) is a synthetic vitamin commonly used for food fortification. However, its vulnerability to processing and storage implies loss of efficiency, which would induce over-fortification by processors to obtain a minimum dose upon consumption. Recent studies have indicated potential adverse effects of FA overdoses, and FA protection during processing and storage could lead to more accurate fortification. In addition, sustained vitamin release after consumption would help improve its metabolism. The objective of this work was to study controlled FA delivery and stability in fruit juices to reduce potential over-fortification risks by using gated mesoporous silica particles (MSPs). The obtained results indicated that FA encapsulation in MSPs significantly improved its stability and contributed to controlled release after consumption by modifying vitamin bioaccessibility. These results confirmed the suitability of MSPs as support for controlled release and protection of bioactive molecules in food matrices in different food production and storage stages.

KEYWORDS:

Bioaccessibility modification; Folic acid; Fruit juice; Mesoporous silica particles; Stability

PMID:
27719938
DOI:
10.1016/j.foodchem.2016.09.097
[Indexed for MEDLINE]

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