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Full text release has been delayed at the author's request until February 04, 2025

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Encapsulating vitamin D3 dissolved in hemp seed oil for enhanced transdermal delivery, both protected by a Maillard reacted glycated lecithin matrix

Ellepola, Vidarshani Priyanvada
http://orcid.org/0009-0001-0067-1336
http://rave.ohiolink.edu/etdc/view?acc_num=osu1721485328555754

Abstract Details

2024, Master of Science, Ohio State University, Food Science and Technology.
Vitamin D is a secosteroid with numerous benefits for human health, including its effects in skeletal health, immunomodulation, cell proliferation, and cellular differentiation. Despite these benefits, vitamin D deficiency is a global health concern. While supplementation is common in many countries and is commonly conducted by oral delivery, individuals with fat malabsorption face challenges with vitamin D absorption. Thus, transdermal delivery is therefore considered a suitable alternative for these individuals. However, the stability of vitamin D in most commercially available cosmetic products is questionable due to its sensitivity to temperature, light, pH, and oxygen. Therefore, this study aims at developing a vitamin D3 delivery system using hemp seed oil for enhanced transdermal delivery and Maillard reacted lecithin conjugates. Further the study focuses on characterizing and optimizing the encapsulation method to achieve thermal and oxidative stability of hemp seed oil and vitamin D3. Hemp seed oil was chosen as the carrier for vitamin D3 due to its excellent skin permeation ability and rich polyunsaturated fatty acid profile, which provides additional health benefits. According to results, moisture and water activity data conform with recommended values for low moisture food products whereas the p-anisidine test indicated good lipid quality during the period of storage. Thermogravimetric analysis and differential scanning calorimetry results demonstrate that the proposed wall matrix provides adequate thermal and oxidative stability for the encapsulated vitamin D3. The study did not identify a significant difference (p < 0.05) in retention of vitamin D3 based on the temperature treatment provided. Moreover, 50 °C heat treatment achieved the best encapsulation efficiency of 59.5 % compared to 100 °C and the control. Overall, the use of Maillard-reacted glycated lecithin wall matrix appears to be a promising approach for protecting vitamin D3 from external stress factors that lead to degradation.
Osvaldo Campanella (Advisor)
Rafael- jimenez Flores (Committee Member)
Monica Giusti (Committee Member)
61 p.
Food Science; Nutrition
Vitamin D, encapsulation, stability

Recommended Citations

Citations

  • Ellepola, V. P. (2024). Encapsulating vitamin D3 dissolved in hemp seed oil for enhanced transdermal delivery, both protected by a Maillard reacted glycated lecithin matrix [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1721485328555754

    APA Style (7th edition)

  • Ellepola, Vidarshani. Encapsulating vitamin D3 dissolved in hemp seed oil for enhanced transdermal delivery, both protected by a Maillard reacted glycated lecithin matrix . 2024. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1721485328555754.

    MLA Style (8th edition)

  • Ellepola, Vidarshani. "Encapsulating vitamin D3 dissolved in hemp seed oil for enhanced transdermal delivery, both protected by a Maillard reacted glycated lecithin matrix ." Master's thesis, Ohio State University, 2024. http://rave.ohiolink.edu/etdc/view?acc_num=osu1721485328555754

    Chicago Manual of Style (17th edition)

osu1721485328555754
© 2024, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.