Nadia Ahamdi - Department of Food and Agriculture, Standard Research Institute, Iranian National Standards Organization (INSO), PO Box ۳۱۷۴۵-۱۳۹, Karaj, Iran
Ladan Rashidi - Department of Food and Agriculture, Standard Research Institute, Iranian National Standards Organization (INSO), PO Box ۳۱۷۴۵-۱۳۹, Karaj, Iran
Keramatollah Rezaei - Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran

Vitamin D3 is one of the fat-soluble vitamins and one of the steroids with anti-osteoporotic activity. This vitamin is unstable and degrade against environmental factors. The aim of the present study was to encapsulate vitamin D3 with pectin and whey protein concentrate (WPI) with different ratios and to use Tween 80 surfactant as a transducer (5 and 25% w/w). Design Expert software was applied to optimize the preparation conditions for aqueous phase and oil phase. Results showed the ratio of 30:70 for oil phase toaqueous phase led to obtain higher encapsulation efficiency in both of methods. Results of SEM showed that the nanoparticles were spherical and flat. The findings of zeta potential revealed that the emulsion retained its stability during storage (60 days). This research will be beneficial for improving vitamin D bioavailability and its shelf life in the food and pharmaceutical industries.

Enrichment, Nanoemulsion, Vitamin D3