Table 3.
Recovery of vitamin D in fortified foods after processing and storage.
| Fortified Food | Vitamin D Content (μg/100 g) |
Main Processing Steps | Vitamin D Yield (%) |
Ref. |
|---|---|---|---|---|
| Free vitamin D3 in soybean oil |
700 | Storage in PET bottles at 30 °C for 50 d in the dark | 56–76 (S) | [29] |
| Storage in PET bottles at 30 °C for 50 d under natural light | 32–39 (S) | |||
| Free vitamin D3 in sunflower oil |
14.5 | Heating at 110 °C for 30 min | 85 (P) | [31] |
| Heating at 210 °C for 10 min | 79 (P) | |||
| Free vitamin D2 in sunflower oil |
11.2 | Heating at 110 °C for 30 min | 89 (P) | |
| Heating at 210 °C for 10 min | 76 (P) | |||
| Vitamin D3 in liposomes in white chocolate |
30 | Three-step tempering process (33 °C–35 °C, 24 °C–25 °C, and 25 °C–26 °C), storage at 25 °C for 120 d |
100 (S) | [50] |
| Free vitamin D3 in white chocolate |
99 (S) | |||
| Free vitamin D3 in whole wheat flour |
nd | Storage at aw 0.33 at 25 °C for 173 d | 50 (S) | [68] |
| Storage at aw 0.93 at 25 °C for 116 d | 50 (S) | |||
| Storage at aw 0.33 at 45 °C for 87 d | 50 (S) | |||
| Storage at aw 0.93 at 45 °C for 63 d | 50 (S) | |||
| Vitamin D2 in dry mushroom powder |
4420 | Storage at aw 0.33 at 25 °C for 175 d | 50 (S) | [71] |
| Storage at aw 0.33 at 30 °C for 136 d | 50 (S) | |||
| Storage at aw 0.33 at 45 °C for 55 d | 50 (S) | |||
| Free vitamin D3 in wheat bread |
10.8 | Baking at 170 °C for 60 min | 85 (P) | [28] |
| Free vitamin D3 in rye bread |
8.7 | 69 (P) | ||
| Vitamin D2 yeast in wheat bread |
9.5 | 85 (P) | ||
| Vitamin D2 yeast in rye bread |
8.5 | 73 (P) | ||
| Free vitamin D3 in wheat bread |
40.2 | Baking at 200 °C for 20 min | 40.2 (P) | [68] |
| Free vitamin D3 in cookies |
64 | Baking at 200–205 °C for 12 min | 65.3 (P) | |
| Free vitamin D3 in milk |
12 | Steam injection (95 °C), spray-drying at 149 °C, fluid-bed finish at 107 °C | 100 (P) | [27] |
| Water-dispersible vitamin D3 in milk |
100 | Pasteurization at 73 °C for 15 s, homogenization at 13.8/3.4 MPa, storage at 4 °C for 21 d | 100 (P, S) | [37] |
| Water-dispersible vitamin D2 in milk |
2 | Pasteurization at 63 °C for 30 min, storage in glass bottles at 4°C for 7 d in the dark | 100 (P, S) | [39] |
| Pasteurization at 63 °C for 30 min, storage in glass bottles at 4 °C for 32 h under light | 100 (P, S) | |||
| Pasteurization at 63 °C for 30 min, storage in PET pouches at 4 °C for 7 d in the dark | ~ 90 (P, S) | |||
| Pasteurization at 63 °C for 30 min, storage in PET pouches at 4 °C for 32 h under light | ~ 90 (P, S) | |||
| Sterilization at 121 °C for 15 min | 100 (P) | |||
| Vitamin D2 in casein complexes in cow and buffalo milk (1:1) |
1.25 | Pasteurization at 63 °C for 30 min, storage in glass bottles at 4 °C for 7 d under light | ~ 95 (P), ~ 70 (S) |
[51] |
| Pasteurization at 63 °C for 30 min, storage in LDPE pouches at 4 °C for 7 d under light | ~ 95 (P), ~ 65 (S) |
|||
| Sterilization at 121 °C for 15 min | ~ 75 (P) | |||
| Free vitamin D2 in cow and buffalo milk (1:1) |
1.25 | Pasteurization at 63 °C for 30 min, storage in glass bottles at 4 °C for 7 d under light | 90 (P), 45 (S) |
|
| Pasteurization at 63 °C for 30 min, storage in LDPE pouches at 4 °C for 7 d under light | 90 (P), 45 (S) |
|||
| Sterilization at 121 °C for 15 min | 67 (P) | |||
| Water-dispersible vitamin D3 in Cheddar (milk fat 3.9%) |
nd | Starter addition, rennet addition, salting, pressing, vacuum packaging, storage at 4° C for 84 d | 90.4 (P) 100 (S) |
[34] |
| Free vitamin D3 in Cheddar (milk fat 3.9%) |
86.7 (P) 93.7% (S) |
|||
| Water-dispersible vitamin D3 in Cheddar (milk fat 3.8%) |
2085 | Milk pasteurization 72°C for 16 s, starter addition, rennet addition, salting, pressing, vacuum packaging, storage at 4 °C for 365 d | 91 (P) 100 (S) |
[35] |
| Water-dispersible vitamin D3 in low-fat cheese (milk fat 0.8%) |
1690 | 55 (P) 100 (S) |
||
| Vitamin D3 in nanoemulsion in cheese (milk fat 2%) |
1 | Milk acidification with lactic acid, rennet addition, cutting, centrifugation, storage at 4 °C for 90 d | 91 (P) 100 (S) |
[43] |
| Free vitamin D3 in cheese (17 MPa, 0.9 P/F ratio) |
488 | Skimmed milk powder added with anhydrous milk fat and water at specific protein/fat (P/F) ratio, homogenization at 17–150 MPa, calcium chloride addition, coagulation at 85 °C, salting, pressing | 52 (P) | [32] |
| Free vitamin D3 in cheese (150 MPa, 2 P/F ratio) |
499 | 49.3 (P) | ||
| Water-dispersible vitamin D3 in yogurt (milk fat 3.9%) |
nd | Starter inoculation, fermentation, storage at 4 °C for 21 d | 97.8 (P) 100 (S) |
[34] |
| Free vitamin D3 in yogurt (milk fat 3.9%) |
96.6 (P) 100 (S) |
|||
| Vitamin D3 in W/O emulsion in yogurt |
12.5 | Addition to fresh yogurt, storage at 4 °C for 20 d | 15.97 (S) | [45] |
| Vitamin D3 in W/O emulsion in yogurt + goji berry extract |
74.90 (S) | |||
| Water-dispersible vitamin D3 in yogurt (milk fat 1.5%) |
2.25 | Starter inoculation, fermentation, storage in opaque containers at 4 °C for 21 d | 100 (S) | [38] |
| Vitamin D3 in oil in yogurt (milk fat 1.5%) |
99 (S) | |||
| Water-dispersible vitamin D3 in yogurt (milk fat 1.5%) |
2.25 | Starter inoculation, fermentation, storage in transparent containers at 4 °C for 21 d | 86 (S) | |
| Vitamin D3 in oil in yogurt (milk fat 1.5%) |
80 (S) | |||
| Vitamin D3 in W1/O/W2 emulsion in yogurt (milk fat 6.15%) |
10 | Starter inoculation, fermentation, storage at 4 °C for 20 d | 50 (S) | [49] |
| Free vitamin D3 in yogurt (milk fat 6.15%) |
94 (S) |
(P, S): recovery after processing and storage; (P): recovery after processing; (S): recovery after storage; nd: not reported.