Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder

Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder

Abstract Soymilk, due to its high-quality protein and isoflavones content, is widely consumed worldwide. Unfortunately, soymilk lacks the powerful antioxidant vitamin E. Encapsulation of vitamin E and isoflavones in soymilk powder is advantageous for malnourished consumers to meet the recommendation...

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Main Authors: Pakkawat Detchewa, Chutima Aphibanthammakit, Anuchita Moongngarm, Sylvie Avallone, Patcharee Prasajak, Chadaporn Boonpan, Varathip Ruangdath, Wichien Sriwichai
Format: Article
Language:English
Published: Nature Portfolio 2025-03-01
Series:Scientific Reports
Subjects:
Soymilk powder
Vitamin E
Isoflavones
Encapsulation
In-vitro digestion
Shelf-life prediction
Online Access:https://doi.org/10.1038/s41598-025-95284-4
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https://doi.org/10.1038/s41598-025-95284-4

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