ArticleNanomaterials (Basel, Switzerland)2021
Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic.
Article in Nanomaterials (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 24 citations in OpenAlex.
- Impact of almond milk fortified with vitamin D3-loaded soy protein nanoparticles on serum 25(OH)D3 concentrations in adults with CKD: a pilot double-blind randomized controlled trial.Journal of nephrology · 2025Trial
- Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications.Foods (Basel, Switzerland) · 2026Review
- Enhancing Orange Juice Shelf Life Using Soy Lecithin-Stabilized Lemongrass Essential Oil Nanoemulsions: Formulation, Optimization, and Application.Food science & nutrition · 2025Article
- The Current Status, Hotspots, and Development Trends of Nanoemulsions: A Comprehensive Bibliometric Review.International journal of nanomedicine · 2025Review
- Herbal nanoemulsions in cosmetic science: A comprehensive review of design, preparation, formulation, and characterization.Journal of food and drug analysis · 2024Review
- Yellow Field Pea Protein (Foods (Basel, Switzerland) · 2023Review
- Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review.Foods (Basel, Switzerland) · 2022Review
- Nanoemulsions: Formulation, characterization, biological fate, and potential role against COVID-19 and other viral outbreaks.Colloid and interface science communications · 2021Review
Corrections and comments
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Authors and funding
8 authors at 6 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D-PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.
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Registered trials
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