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Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival

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FOOD BIOSCIENCE 2023年第3期53卷 454-462页

作者： Nami, Behnam Tofighi, Mahsa Molaveisi, Mohammad Mahmoodan, Arezoo Dehnad, Danial Univ Tehran Univ Coll Agr & Nat Resources Dept Food Sci & Engn Karaj Iran Islamic Azad Univ Dept Petr & Chem Engn Sci & Res Branch Tehran Iran Res Inst Food Sci & Technol RIFST Dept Food Chem Mashhad Iran Islamic Azad Univ Dept Agr Sci & Food Ind Sci & Res Branch Tehran Iran POB 91895-157-356 Mashhad Iran

Food fortification is one of the most essential processes to compensate for the deficiency of minerals and vitamins in customers' body. Hence, this study aimed to fortify low-fat stirred yogurt via encapsulated vitamin D3 (VD3) in maltodextrin and gelatin matrix, characterize obtained microcapsules (encapsulation efficiency, zeta potential, particle size, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier trans-formation infrared (FTIR) spectroscopy, release features, and explore the properties of resultant yogurt including its syneresis, prebiotic activity, sensory properties, and rheology. Encapsulation efficiency and loading efficiency of microcapsules were satisfactorily high (Up to 97% and 25%, respectively). Microscopy images of micro -encapsulated VD3 showed a smooth surface as well as spherical and slight cracks in the microcapsules. The microcapsules had strong negative zeta potentials (-27.29 mV), implying a considerable repulsive force between microcapsules and their good stability. The FTIR result showed strong interactions between VD3 and wall ma-terials, confirming the presence of VD3 in the microcapsules. VD3 had an almost slow release in the gastric, while it was quickly released from microcapsules under simulated intestinal conditions. Fortification of yogurts with encapsulated VD3 led to an increase in textural parameters where syneresis value decreased and viscosity increased. The number of probiotics in fortified yogurts was also considerably higher than in the control sample. The sensory analyses revealed no major differences between the fortified and control samples, hinting that protein-polysaccharide microcapsules were suitable wall materials for VD3 microencapsulation, and these mi-crocapsules could potentially have numerous applications in the food industry.

关键词： Vitamin D 3 Synbiotic food Freeze drying morphological investigation Micro -carrier

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Exploration of Laoyachen fault in Zheng-zhou and its activity investigation

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Earthquake Science 2008年第4期21卷 417-424+442页

作者：郝凯田勤俭刘保金尹功明 Institute of Earthquake Science China Earthquake Administration Geophysical Exploration Center China Earthquake Administration Institute of Geology China Earthquake Administration

In the paper, an exploration is made by the techniques of shallow seismic prospecting, borehole composite profile analysis, field morphological investigation, and new geological dating for the Laoyachen fault in Zhengzhou that was originally recognized as an active one. The result from shallow seismic prospecting indicates this fault only existed in the stratum prior to the Neogene, dislocations and activity traces of this fault could not be found in the Neogene stratum. At the same time, the surface morphological investigation reveals that the location of the so-called "fault scarp" is not consistent with that of Laoyachen fault. Moreover, seismic drilling and borehole composite profile analysis also indicate that the scarp only developed in Malan Loess. The stratum beneath it is gentle and no dislocation traces can be seen. Therefore, we propose that this scarp is not relevant to the Laoyachen fault, which might be resulted from the diverted course of Yellow River. Laoyachen fault is not an active one.

关键词： Laoyachen fault fault activity shallow seismic prospecting drilling morphological investigation

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