Add time:07/17/2019         Source:sciencedirect.com

Native sodium caseinate-Vitamin A (cas 11103-57-4) (Vit A) complex {Sodium caseinate-Vit A complex (NaCas-VA)}, and modified sodium caseinate-Vitamin A complexes {succinylated sodium caseinate-Vit A complex (SNaCas-VA), reassembled sodium caseinate-Vit A complex (RNaCas-VA) and reassembled succinylated sodium caseinate-Vit A complex (RSNaCas-VA)} were prepared and evaluated for effective storage conditions and in-vitro bioaccessibility of vitamin A. Complexes showed higher vitamin A stability when packed in aluminium laminate pouches as compared to microcentrifuge tubes. Free vitamin A (fat soluble) showed the lowest vitamin A stability followed by NaCas-VA, SNaCas-VA, RNaCas-VA and RSNaCas-VA complexes at different storage temperatures i.e. −20 °C, 4 °C and 37 °C. All complexes and free vitamin A (fat soluble) showed the lowest stability at 37 °C followed by 4 °C and −20 °C. Stability of milk protein -Vit A complexes were ascertained at two different pH (5.0 and 7.0). In-vitro bioaccessibility of vitamin A was higher for milk protein-Vit A complexes as compared to free vitamin A (fat soluble).

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