@article { author = {Jannasari, Nafiseh and Fathi, Milad and Moshtaghian, Seyed Jamal and Abbaspourrad, Alireza}, title = {Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage}, journal = {Research and Innovation in Food Science and Technology}, volume = {8}, number = {3}, pages = {225-234}, year = {2019}, publisher = {Research Institute of Food Science and Technology}, issn = {2252-0937}, eissn = {2538-2357}, doi = {10.22101/JRIFST.2019.09.17.832}, abstract = {Vitamin D plays a significant role for human health, survival and fertility. Several studies have focused on preventing diseases such as heart, immune and skeletal disorders, and infectious using vitamin D. In this study, microencapsulation process of vitamin D by complex coacervation method was investigated using cress seed mucilage as an indigenous hydrocolloid and soy protein isolate, and effects of core to shell and protein to polysaccharide ratios were evaluated. The results showed that both parameters had significant effects on the encapsulation efficiency and loading capacity (p < 0.05). Using the ratios of core to shell and protein to polysaccharide of 0.3 resulted in the production of microcapsules with the best functional properties. The microencapsulation efficiency and loading were in the range of 20-90% and 2-27%, respectively. Scanning electron microscopy indicated that microcapsules were almost non-spherical and had rough surfaces. The mean particle size was 57.2±1.2. The analysis of Fourier infrared transformation spectrometry confirmed the presence of vitamin D in the produced microcapsules and interaction of cress seed mucilage and soy protein isolate. The results of this study suggested the possibility of using cress seed mucilage and soy protein as domestic and low-cost hydrocolloids for encapsulation of hydrophobic compounds.}, keywords = {Cress Seed Mucilage,Microencapsulation,Soybean protein isolate,Vitamin D}, title_fa = {ریزپوشانی ویتامین D با استفاده از موسیلاژ شاهی و ایزولۀ پروتئین سویا به روش توده‌سازی مرکب}, abstract_fa = {ویتامین D نقش مهمی در حفظ سلامتی و عملکرد اندام‌های بدن انسان دارد. مطالعه‌های متعددی برنقش آن در پیشگیری از بیماری‌هایی نظیر بیماری‌های قلبی، سیستم ایمنی، اسکلتی و بیماری‌های عفونی تأکید نموده‌اند. در این پژوهش فرایند ریزپوشانی ویتامین D به روش توده‌ای‌شدن با استفاده از موسیلاژ شاهی به‌عنوان یک هیدروکلوئید جدید و ایزولۀ پروتئین سویا بررسی و اثرات نسبت هسته به پوسته و نسبت پروتئین به پلی‌ساکارید ارزیابی گردید. نتایج به‌دست‌آمده در این تحقیق نشان داد هر دو پارامتر موردبررسی اثر معنی‌داری بر راندمان و بارگذاری ریزپوشانی داشتند (0/05