Enrichment of Butter with Electrosprayed Polycaprolactone Nanoparticles Loaded with Vitamin D3

Subject Areas : Nanotechnology and Nano-biotechnology in Food and Agriculture Industries

Soheila Rastan Masali Begloo ^{1 *} , Lida Shahsavani ² , Shadi Mehdikhani ³

1 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Tehran, Iran
3 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Tehran, Iran

Received: 2025-08-26 Accepted : 2025-09-25 Published : 2025-09-22

Keywords: Vitamin D3, Polycaprolactone, butter, Nanoparticles,

Abstract :

Butter is one of the most popular dairy products due to its special and delicious taste, but it is not considered a good source of vitamins such as vitamin D3 and using this vitamin in its formulation can add to the bioactive properties of this product. The present study aimed to encapsulate vitamin D3 in the structure of electrospray nanoparticles based on poly-caprolactone and then use it in butter formulation. Electrosprayed polycaprolactone nanoparticles containing vitamin D3 with levels of 5, 10, and 15(w/w) were produced and encapsulated and FTIR test and encapsulation efficiency were performed on the formed nanoparticles. The sample that had higher encapsulation efficiency was added to the butter. FTIR test results showed that vitamin D3 was successfully trapped in the structure of electrosprayed poly-caprolactone nanoparticles. By using 10% vitamin D3 in the nanoparticle structure, the highest encapsulation efficiency was achieved. The physicochemical, color, and sensory properties of the samples were compared with the control sample during 3 months of storage. The results showed that the use of nanoparticles containing vitamin D3 and increasing its application level in butter formulation resulted in a decrease in peroxide value, acid value, thiobarbituric acid value during storage. The sample containing 5% vitamin D3 did not cause any significant difference in color characteristics and did not change sensory characteristics compared to the control sample. It can be concluded that butter containing 5% electrosprayed polycaprolactone nanoparticles containing vitamin D3 has desirable physicochemical, color, and sensory properties and is selected as the superior sample.

References:

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