Days Of Storage Period Research Articles

Physicochemical stability of carfilzomib (Kyprolis®) containing solutions in glass vials, ready-to-administer plastic syringes and infusion bags over a 28-day storage period.

Centralized aseptic preparation of ready-to-administer carfilzomib containing parenteral solutions in plastic syringes and polyolefine (PO) infusion bags needs profound knowledge about the physicochemical stability in order to determine the beyond-use-date of the preparations. Therefore, the purpose of this study was to determine the physicochemical stability of carfilzomib solution marketed as Kyprolis® powder for solution for infusion. Reconstituted solutions and ready-to-administer preparations of Kyprolis® stored under refrigeration (2-8℃) or at room temperature (25℃) were analyzed at predetermined intervals over a maximum storage period of 28 days. Chemical stability of carfilzomib was planned to be determined with a stability-indicating reversed-phase high-performance liquid chromatography assay. Physicochemical stability was planned to be determined by visual inspection of clarity and color as well as pH measurement. The study results show that reconstituted carfilzomib containing parenteral solutions are stable in glass vials as well as diluted solutions in plastic syringes and PO infusion bags over a period of at least 28 days when stored light protected under refrigeration. When stored at room temperature, reconstituted and diluted carfilzomib solutions are physicochemically stable over 14 days and 10 days, respectively. The physicochemical stability of carfilzomib infusion solutions allows cost-saving pharmacy-based centralized preparation of ready-to-administer preparations.

Preparation of coffee oil-algae oil-based nanoemulsions and the study of their inhibition effect on UVA-induced skin damage in mice and melanoma cell growth.

Coffee grounds, a waste by-product generated after making coffee, contains approximately 15% coffee oil which can be used as a raw material in cosmetics. Algae oil rich in docosahexaenoic acid (DHA) has been demonstrated to possess anticancer and anti-inflammation functions. The objectives of this study were to develop a gas chromatography-mass spectrometry (GC-MS) method for the determination of fatty acids in coffee oil and algae oil and prepare a nanoemulsion for studying its inhibition effect on ultraviolet A-induced skin damage in mice and growth of melanoma cells B16-F10. A total of 8 and 5 fatty acids were separated and quantified in coffee oil and algae oil by GC-MS, respectively, with linoleic acid (39.8%) dominating in the former and DHA (33.9%) in the latter. A nanoemulsion with a particle size of 30 nm, zeta potential −72.72 mV, and DHA encapsulation efficiency 100% was prepared by using coffee oil, algae oil, surfactant (20% Span 80 and 80% Tween 80), and deionized water. Differential scanning calorimetry (DSC) analysis revealed a high stability of nanoemulsion when heated up to 110°C at a pH 6, whereas no significant changes in particle size distribution and pH occurred over a 90-day storage period at 4°C. Animal experiments showed that a dose of 0.1% coffee oil-algae oil nanoemulsion was effective in mitigating trans-epidermal water loss, skin erythema, melanin formation, and subcutaneous blood flow. Cytotoxicity test implied effective inhibition of melanoma cell growth by nanoemulsion with an IC50 value of 26.5 µg/mL and the cell cycle arrested at G2/M phase. A dose-dependent upregulation of p53, p21, cyclin B, and cyclin A expressions and downregulation of CDK1 and CDK2 occurred. Also, both Bax and cytochrome c expressions were upregulated and bcl-2 expression downregulated, accompanied by a rise in caspase-3, caspase-8, and caspase-9 activities for apoptosis execution. Collectively, the apoptosis pathway of melanoma cells B16-F10 may involve both mitochondria and death receptor.

Flaxseed gum in combination with lemongrass essential oil as an effective edible coating for ready-to-eat pomegranate arils

Flaxseed gum (FSG) in combination with lemongrass essential oil (LGEO) was investigated for coating of ready-to-eat pomegranate arils. FSG was used at 0.3% and 0.6% concentrations and with both concentrations LGEO was incorporated at levels of 0ppm, 200ppm, 500ppm and 800ppm. Changes in headspace gases, physicochemical, microbiological and sensory attributes of pomegranate arils stored at 5°C were studied on different days of analysis during the 12day storage period. Coatings containing LGEO were effective in reducing total plate count and yeast and mold populations. Increasing LGEO concentrations in the coatings resulted in more decline in microbial populations. Reduced weight loss occurred in coated samples as compared to uncoated (control) sample. Coated samples showed a gradual decrease in ripening index in contrast with control where a significantly higher decline was observed. Total soluble solids, pH and titratable acidity significantly varied over the storage period. Color change (ΔE) for control increased steeply over the storage time in comparison to coated samples. Furthermore, chroma decreased while as hue angle increased over time.

Formulation of Menthol-Loaded Nanostructured Lipid Carriers to Enhance Its Antimicrobial Activity for Food Preservation.

Purpose: Due to the antimicrobial property, menthol have significant potential for food preservation and foodstuff shelf life improvement. Nevertheless, menthol instability, insolubility, and rapid crystallization in aqueous media make it unsuitable for used in food products. This work was aimed to prepare menthol-loaded nanostructured lipid carriers (NLCs) to enhance its antimicrobial activity. Methods: Morphology, particle size and size distribution, encapsulation efficiency percent (EE%), and physical stability of the optimized formulation, prepared by hot melt homogenization method, were characterized by scanning electron microscopy, particle size analyzing, gas chromatography, and X-ray diffraction (XRD) methods. Minimum inhibitory concentration and minimum bactericidal concentration of menthol-loaded NLCs were evaluated and compared with conventional menthol emulsion against various Gram-positive (Staphylococcus aureus, Bacillus cereus) and Gram-negative bacteria (Escherichia coli), as well as one fungus (Candida albicans). Results: Menthol-loaded NLCs were spherically shaped nanosized (115.6 nm) particles with narrow size distribution (PDI = 0.2), suitable menthol EE% (98.73%), and appropriate physical stability after 90 days of storage period. XRD results indicated that menthol was in the amorphous form in the nanoparticles matrix. Antibacterial assay results revealed that the menthol-loaded NLCs exhibited significantly higher in vitro antimicrobial property than conventional menthol emulsion. The results also indicated that menthol-loaded NLCs had better effect on fungi than bacteria, and furthermore, antibacterial efficiency on Gram-positive bacteria was higher than Gram-negative bacteria. Conclusion: In conclusion, NLCs could be a promising carrier for improvement of antimicrobial activity and preservation efficacy of essential oils in foodstuffs.

Proximate composition, bio-chemical and microbial quality of pet food prepared from chicken byproducts by incorporating cauliflower wastes

A study was under taken on preparation of pet food from chicken head (20 %), feet meal (15 %) and cauliflower waste meal (10 %). The proximate composition, chemical and microbial qualities were analysed. The proximate composition (%) viz., crude protein, ether extract, crude fibre, total ash, nitrogen free extract and metabolizable energy (K Cal/100g) of pet food on dry matter basis were 26.63, 18.52, 1.38, 10.29, 43.17 and 422.28, respectively. The thiobarbituric acid from 0.46 to 2.52 mg MA/kg, tyrosine value 35.53 to 77.36 mg/100g and total viable count log 3.46 to 5.90 cfu/g were increasing significantly (P<0.01) and yeast and mould count was not detected up to 50 days of storage period. The pets were fed with prepared pet food and evaluated by pet owner gave score for appearance, consistency, odour which were in normal range and overall acceptability was good.

Assessment of the textural variation of iced stored Anabas testudineus (Bloch, 1792) muscle tissue with emphasis on their collagen and myofibrillar protein content.

Post-mortem biochemical and physiological changes of climbing perch (Anabas testudineus) muscle evaluated during iced storage of 18days compared with muscle protein content. Changes in the protein fractions, rigor index, pH value, water holding capacity, expressible water content, cook loss, textural parameters, and histochemical properties of the post mortem fish muscle were studied. The whole fish were in full rigor condition till fifth day of storage. Initial muscle pH value of 6.97 was dropped to 6.90 when the fish reached in full rigor condition, this then increased to 7.10 on the final day of storage period. The myofibrillar protein decreased with an initial value of 29.76% and a final value of 13.49%. 40.27% decrease in total collagen content was observed during the storage period. The water holding capacity of fish muscle decreased when the fish muscle entered in post rigor stage while cook loss and expressible water content were significantly increased. The histochemical studies and textural profile analysis of fish muscle proved that the degradation of both collagen and myofibrillar protein induces the post-mortem tenderization and the resultant quality deterioration of iced stored Anabas testudineus fish.

Ionic liquid-based reagents improve the stability of midterm fecal sample storage

Fecal samples are widely used in metagenomic research, which aims to elucidate the relationship between human health and the intestinal microbiota. However, the best conditions for stable and reliable storage and transport of these samples at room temperature are still unknown, and whether samples stored at room temperature for several days will maintain their microbiota composition is still unknown. Here, we established and tested a preservation method using reagents containing imidazolium- or pyridinium-based ionic liquids. We stored human fecal samples in these reagents for up to 7 days at different temperatures. Subsequently, all samples were sequenced and compared with fresh samples and/or samples treated under other conditions. The 16S rRNA sequencing results suggested that ionic liquid-based reagents could stabilize the composition of the microbiota in fecal samples during a 7-day storage period, particularly when stored at room temperature. Thus, this method may have implications in the storage of fecal samples for metagenomic research.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

Photo-oxidation of Pasteurized Milk in Polyethylene Pouch Packs

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylenepouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400,600 and 800 l´ florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had apronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidativestability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugateddienes increased during the storage period of 6 days, higher values were observed in samples exposed to800 l´ florescent light. After 6 days of storage period, milk exposed to 400 l´ florescent light did not revealany oxidized flavour. The results of this study depicted that polyethylene pouches have the capability toresist photo-oxidation up to 400 l´ light.

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.

Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or β-lactoglobulin (β-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give set-type yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.

Purification of transglutaminase (TGase) isolated from leaves of rosemary (Rosmarinus officinalis L) carried out by three steps including protein precipitation with using ammonium sulfate (40-80%), followed by elution into ion exchange column (DEAE-Sephadex A-50). The further purification of dialyzed fractions were applied on Sephadex G-100. The purified enzyme eluted from gel filtration column (Sephadex G-100) had 26.51 yield associated with increased about 6.3 in fold of purification. The optimum pH for rosemary TGase was 6.0 and the highest activity of this enzyme associated with incubated at 60°C for catalytic reaction of Z-Gln-Gly and hydroxylamine. The TGase was stable following heating up to 70 for 15 min, while a complete loss of TGase activity was associated with exposing to 90°C for 5 min. The exposure of TGase to salt concentrations ranging from 2-4% did not effect on its activity. However increased NaCl concentrations of 5-14% caused a decline in the activity. The effects of cross-linked by different concentrations of TGase (2.5, 5 and 10U/g protein) on chemical, sensorial and textural of Kareish during 15 days of storage period were studied. The Kareish cheese chemical composition presented to be affected by using different concentration of TGase. The moisture and yield were the highest values in cheese made by 10U/g protein of TGase, while pH was the lowest value in the same treatment, compare with other concentrations of TGase and control. Kareish cheese made by using 10 10U/g protein of TGase receive high scores in sensorial properties. Hardness, adhesiveness, gumminess and chewiness values were decreased significantly (P> 0.05) in Kareish cheese made with TGase than control.

DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

Pulsed xenon flash treatment inactivates bacteria in apheresis platelet concentrates while preserving in vitro quality and functionality.

Pulsed xenon (Xe) flash without any photoreactive compounds has been shown to inactivate a type of bacteria spiked into platelet (PLT) suspension in plasma, but enhanced the PLT storage lesion (PSL). Predicting reduction of PSL with increasing bactericidal ability, pulsed Xe flash was filtered through a band-stop filter, which excluded ultraviolet (UV)A, UVB, and visible light. Apheresis PLT concentrates (PCs) inoculated with bacteria were irradiated with filtered Xe flash (fXe treatment). For in vitro functional quality assessment, PLT aggregation and thrombin generation together with other assays that monitor the PSL were investigated. Staphylococcus aureus and Streptococcus dysgalactiae could be inactivated without regrowth during 6 days of storage. PC variables, such as PLT count, concentrations of soluble CD40 ligand, and ratio of aggregated PLTs, were not significantly different between fXe-treated and untreated PCs after 6 days of storage, while PAC-1 binding increased in the fXe-treated PLTs. Responsiveness of fXe-treated PLTs to ADP was maintained over a 6-day storage period as shown by the up regulation of P-selectin expression and induction of both integrin αIIbβ3 conformational change and PLT aggregation. The fXe-treated PLTs showed a sustained aggregation curve in response to ADP, whereas untreated PLTs transiently aggregated and then subsequently dissociated. Thrombin-generating kinetics of fXe-treated PLTs via PLT membrane surface were equivalent to those of untreated PLTs. The fXe treatment inactivated bacteria in apheresis PCs in plasma without additional chemical compounds. The fXe-treated PCs retained acceptable in vitro properties of PC quality and PLT functionality.

Effect of Storage Life of Rice Bran on the Quality of Oil

Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.

Effect of clove oil on some quality characteristics and sensory attributes of papaya pulp enriched enrobed chicken nuggets at refrigerated storage

The addition of clove oil in the broiler meat emulsion showed a significant (p<0.05) effect on some physico-chemical properties viz. pH, TBARS (thiobarbituric acid reacting substances value), FFA (free fatty acid) value and sensory attributes of chicken nuggets. The products were stored under refrigeration temperature (4±1°C), aerobically packaged in low density polyethylene pouches (LDPE) and were analyzed for some physico-chemical and sensory parameters at 0, 7, 14, 21 days. The pH value followed a gradual decreasing trend with the advancement of storage period. As the days of storage progressed TBARS and FFA values followed a significant (p<0.05) linear increasing trend. Sensory scores reduced gradually with increase in the storage days. The sensory ratings remained between fair to very good upto 14 days during the storage period. On the basis of the various sensory scores and physico-chemical parameters the product was declared spoiled on 21st day of storage period. Higher acceptability was obtained for clove oil treated which can be conveniently packed in LDPE pouches for a period of 14 days under refrigerated (4±1°C) condition.

Standardization of postharvest calcium treatment for retaining storage quality of pear cv. ‘bartlett’

The study was undertaken to assess the effects of calcium chloride (CaCl2) treatment and storage condition on quality of pear fruit cv. Bartlett. The experiment was carried out in 2014–15 freshly harvested pear fruits were treated (dip treatment) with different concentrations of CaCl2 (1, 2, 3, 4%) for different time interval (10, 20 and 30 min) respectively. The effects of postharvest CaCl2 applications on shelflife and quality attributes during storage were determined as physiological loss in weight (PLW), fruit firmness, total phenols, calcium concentration, titratable acidity, ascorbic acid content, TSS and sugars (total and reducing). The fruits treated with calcium chloride showed improved fruit firmness and fruit calcium content at the same time reduced physiological loss in weight and retained higher total phenols, TSS and sugars (total and reducing) after 19 days of storage period while, the control fruits spoiled on 13th day of sampling. Present investigation suggested that 4% calcium chloride dip for 20, 30 min and 3% for 30 min, retained highest physico-chemical characteristics and maintained storage quality of fruits up to 19 days thus, dipping the fresh fruits in 3% CaCl2 solution for 30 min can maintain the storage quality of the fruits near to fresh fruits and facilitate distribution of the fruits over longer distances.

Study on Storage Stability of Different Homemade Extruded Foods Products Prepared by Using Malted Composite Flour

Study was conducted on Storage stability of homemade extruded food products prepared by using malted composite flour (malted wheat, chickpea, pearl mille, soybean and dehydrated Colocasia leaves powder). The products can be stored at room temperature up to 90 days in polythene bags. However, with lapse of storage period, a gradual increase in free fatty acids and peroxide value of all developed homemade extruded foods was noticed. But, the free fatty acids and peroxide value of developed food products were within permissible limits after 90th day of storage period. The study thus suggests that replacement of traditional food ingredients like rice flour, basen or refined wheat flour with composite malted flour for preparing various homemade extruded food products in the diet may be feasible and beneficial, too. Keeping in view the nutritional profile of malted composite flour the development of these products will not only diversify the uses of malted composite flour but also will be beneficial for human health.

Improvement of citral antimicrobial activity by incorporation into nanostructured lipid carriers: a potential application in food stuffs as a natural preservative.

At the present time, utilization of essential oils in food preservation to prevent bacterial and fungal growth and improve shelf life and safety of the food products has notably gained increased interest. The aim of the present study was to improve the antimicrobial efficacy of citral as a natural preservative using nanostructured lipid carriers (NLCs). Formulations of NLCs were characterized using particle size analysis and scanning electron microscopy methods. Possible citral-carrier interaction and citral encapsulation efficiency percent (EE%) were assessed by Fourier transform infrared (FTIR) spectroscopy and gas chromatography techniques, respectively. Antimicrobial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of citral-loaded NLCs were evaluated and compared with the conventional citral emulsion against various gram-positive bacteria (Staphylococcus aureus, Bacillus cereus), gram-negative bacteria (Escherichia coli), and fungi (Candida albicans). Citral-loaded NLCs were spherically shaped nanosized (74.8 nm) particles with narrow size distribution, high EE% (99.84%), and appropriate physical stability during 90 days of storage period. FTIR spectra indicated the interaction between citral and formulation ingredients, which justified the obtained high EE% value. The MIC and MBC values of citral-loaded NLCs were lower than those of citral emulsion for all microorganisms. NLCs formulation showed remarkable capability of encapsulating essential oil and increasing antimicrobial properties to offer effective preservation in food industry.

Cost Effective Utilization of Poultry and Cruciferous Vegetable Waste as a Raw Material to Develop a Shelf-stable Pet Food

To develop a pet food with the incorporation of 35% and 10% poultry and cruciferous by product meal and to evaluate the nutritive composition and shelf-life of the prepared product. The proximate composition of the pet food as feed basis for moisture, crude protein, ether extract, crude fibre, total ash, nitrogen free extract and metabolizable energy were 4.57%, 25.41%, 17.68%, 1.32%, 9.82%, 45.77% and 420.15 kcal/100 g, respectively. The proximate composition of pet food on dry matter basis for crude protein, ether extract, crude fiber, total ash, nitrogen free extract and metabolizable energy were 26.63%, 18.52%, 1.38%, 10.29%, 43.17% and 422.28 kcal/100 g, respectively. The thiobarbituric acid value, tyrosine value and total viable count of the prepared pet food was in increasing trend and yeast and mould count could not be detected up to 50 days of storage period. The pet acceptability studies also revealed acceptability of the pet food by pets. The cost of production of pet food is Rs.70/kg.

Encapsulation of cholecalciferol and ergocalciferol in oil‐in‐water emulsions by different homogenization techniques

Ergocalciferol (VD2) and cholecalciferol (VD3) are bioactive compounds with reduced bioavailability. Soybean oil, olive oil, or medium chain triglyceride containing 0.5% w/w VD2 and VD3, was used as a dispersed phase, while phosphate buffer containing 1% w/w Tween 20 served as a continuous phase. The two phases were emulsified with a rotor‐stator homogenizer (RSH) at 5000–20 000 rpm for 5 min or with high pressure homogenization (HPH) at 100 MPa after RSH at 7000 rpm for 5 min. The volume mean diameter (d4,3) of the formulated oil‐in‐water (O/W) emulsions gradually decreased with increasing the rotation speed of RSH. The O/W emulsions formulated under appropriate homogenization conditions remained stable over 30 days of storage period. There was no prominent difference in d4,3 of the O/W emulsions formulated with the HPH, differing from d4,3 of the O/W emulsions formulated with the RSH during 30 days of storage period. There was little effect of homogenization types on release profile of the VD2 and VD3 loaded emulsions. The encapsulation efficiencies of VD2 and VD3 were less than 70% after 10 days of storage, followed by sharp decline to 10% after 30 days at 4°C.Practical applications: Multiple studies have emphasized the benefits to human health of including vitamins in the diet and as special nutrient formula for athletes. For this reason, our study was proposed to formulate a stable emulsion system that could later be added to formulate high energy food or energy drinks.A mixture of cholecalciferol (VD2) and ergocalciferol (VD3) is successfully encapsulated in the O/W emulsions. The different homogenization conditions have no significant effect on the encapsulation efficiencies. There is sharp decline in encapsulation efficiencies of VD2 and VD3 after 15 days of storage.