Abstract
AbstractThiamine (VB1) is an essential water‐soluble vitamin that is necessary in our daily diet. However, its instability when exposed to external factors poses a limitation on its application in the food industry. To address this issue and increase its application in fat‐rich food systems, this study developed liposoluble VB1 microcapsules via freeze‐drying, utilizing β‐cyclodextrin as a wall material and polyglycerol fatty acid ester as an emulsifying agent. The VB1 microcapsules were characterized in terms of their particle size distribution, morphology, solubility, and stability in soybean oil, as well as their in vitro bioaccessibility. The results showed that the average particle size of VB1 microcapsules was 83.73 μm with a nonuniform, somewhat wrinkled spherical structure. The solubility of the VB1 microcapsules in soybean oil was increased to 142.86 mg kg–1. The retention rates of VB1 in soybean oil was found to be above 95% after 48 h of UV irradiation and 96.44% after heating for 7 days at 60°C. The presence of VB1 microcapsules did not significant impact on the oxidation stability of soybean oil. The bioaccessibility of VB1 in soybean oil was 82.81%. This work provides a useful and novel direction for the application of VB1 in high‐fat diets.Practical applications: VB1 is one of the B‐group vitamins that assists in maintaining normal glucose metabolism. However, it is readily inactivated when exposed to UV radiation, certain pH conditions, and other factors. In this work, the VB1 microcapsules prepared by freeze‐drying exhibited high liposolubility, stability, and bioaccessibility, rendering them suitable for applications in oil‐based systems. This work not only provides a new delivery system to facilitate VB1 supplementation in humans, but also helps to elucidate its application prospect of VB1 in fat‐rich foods, such as edible oil, butter, margarine, rich‐fat dressings, and so on, thus improves the application value of VB1.
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