Effect of temperature processing conditions on the stability of vitamin
D
3
incorporated into multilamellar nanocochleates
Mohammad Molaveisi, Mostafa Shahidi‐Noghabi, Sara Naji‐Tabasi, Qilong Shi Abstract
BACKGROUND
Adding vitamin D 3 (VD 3 ) to foods is crucial for maintaining health, but it is susceptible to heat, moisture, oxidation, and pH. Nanocochleates, which are stable lipid‐based delivery systems, are excellent for incorporating VD 3 to use in food systems. In this study, phosphatidylcholine (PC)‐based nanocochleates loaded with VD 3 were characterized and optimized using response surface methodology, with a focus on the molar ratios of VD 3 /PC, aqueous/organic phases, and calcium chloride (CaCl 2 )/PC.
RESULTS
The results indicated that the entrapment efficiency of VD 3 in nanocochleates ranged from 31.78% to 61.21%, with particle sizes ranging from 157.9 nm to 521.4 nm, all of which were negatively charged. Release studies demonstrated that VD 3 was released in a controlled manner from nanocochleates when exposed to gastrointestinal conditions. Various analyses (transmission electron microscopy (TEM), atomic force microscopy (AFM), Fourier‐transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and X‐ray diffractometry (XRD)) confirmed the proper formation and entrapment of VD 3 in nanocochleates. These nanocochleates also improved the long‐term physical and thermal stability of VD 3 in milk, coffee, and juice beverage models.
CONCLUSION
Nanocochleates offer a promising approach for sustaining VD 3 delivery and maintaining its functional properties in the temperature processing conditions of foods. The addition of CaCl 2 to liposomes influences their vesicle structure and enhances the physicochemical properties of the delivery system. Nanocochleates demonstrated great stability during food processing and digestion, thereby increasing the bioaccessibility of VD 3 . They can also shield VD 3 from extreme conditions such as pH fluctuations and high temperatures. Overall, nanocochleates offer improved system stability during processing and digestion, preventing premature release of the encapsulated bioactive in harsh environments. © 2026 Society of Chemical Industry.