Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

The main goal of this study was to investigate the possibility encapsulating vitamin D3 (VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate (SPI). SPI dispersions were analyzed using intrinsic tryptophan fluorescence, surface hydrophobicity and circular dichroism for a better comprehension ingredient’s properties. produced at temperatures between 60 70 °C showed higher average droplet diameters (10-40 μM) than those 75 80 °C. Despite these different diameters, all formulations phase separations, requiring incorporation xanthan gum (XG) as thickener. Different XG concentrations were, then, tested (0.1 0.3% w/v). formulation 0.2% (w/v) 15 min highest stability, and, therefore, used produce VD3 two (120 200 μg/mL). After 21 days storage, emulsion 1.0% µg VD3/mL preserved 97% vitamin. Therefore, results revealed it is possible obtain an efficient encapsulation oily emulsifier.