Affiliation:
1. North-Caucasus Federal University
Abstract
Vitamin A deficiency can be compensated by fortifying socially essential foods with its nano-emulsion. This research featured the effect of vitamin A nanoemulsion on the physicochemical parameters of pasteurized milk with a fat content of 3.2 %. To synthesize the vitamin A nano-emulsion, vitamin A was mixed with Tween 80 as a solubilizer. The dynamic light scattering method showed that the average hydrodynamic radius of vitamin A micelles was 62 ±13 nm. In this study, vitamin A nano-emulsion had no significant effect on such physicochemical properties of milk as titratable acidity, radius of protein and fat fractions, and ζ-potential and electrical conductivity. The additive demonstrated good prospects as a source of vitamin A to be used in the dairy industry.
Publisher
Kemerovo State University
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