{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T14:39:03Z","timestamp":1793198343894,"version":"4.5.0"},"reference-count":44,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T00:00:00Z","timestamp":1785456000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T00:00:00Z","timestamp":1785456000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n Adding vitamin D\n 3<\/jats:sub>\n (VD\n 3<\/jats:sub>\n ) to foods is crucial for maintaining health, but it is susceptible to heat, moisture, oxidation, and pH. Nanocochleates, which are stable lipid\u2010based delivery systems, are excellent for incorporating VD\n 3<\/jats:sub>\n to use in food systems. In this study, phosphatidylcholine (PC)\u2010based nanocochleates loaded with VD\n 3<\/jats:sub>\n were characterized and optimized using response surface methodology, with a focus on the molar ratios of VD\n 3<\/jats:sub>\n \/PC, aqueous\/organic phases, and calcium chloride (CaCl\n 2<\/jats:sub>\n )\/PC.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n The results indicated that the entrapment efficiency of VD\n 3<\/jats:sub>\n in nanocochleates ranged from 31.78% to 61.21%, with particle sizes ranging from 157.9\u2009nm to 521.4\u2009nm, all of which were negatively charged. Release studies demonstrated that VD\n 3<\/jats:sub>\n was released in a controlled manner from nanocochleates when exposed to gastrointestinal conditions. Various analyses (transmission electron microscopy (TEM), atomic force microscopy (AFM), Fourier\u2010transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and X\u2010ray diffractometry (XRD)) confirmed the proper formation and entrapment of VD\n 3<\/jats:sub>\n in nanocochleates. These nanocochleates also improved the long\u2010term physical and thermal stability of VD\n 3<\/jats:sub>\n in milk, coffee, and juice beverage models.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n \n Nanocochleates offer a promising approach for sustaining VD\n 3<\/jats:sub>\n delivery and maintaining its functional properties in the temperature processing conditions of foods. The addition of CaCl\n 2<\/jats:sub>\n to liposomes influences their vesicle structure and enhances the physicochemical properties of the delivery system. Nanocochleates demonstrated great stability during food processing and digestion, thereby increasing the bioaccessibility of VD\n 3<\/jats:sub>\n . They can also shield VD\n 3<\/jats:sub>\n from extreme conditions such as pH fluctuations and high temperatures. Overall, nanocochleates offer improved system stability during processing and digestion, preventing premature release of the encapsulated bioactive in harsh environments. \u00a9 2026 Society of Chemical Industry.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.70946","type":"journal-article","created":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T09:03:39Z","timestamp":1785488619000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of temperature processing conditions on the stability of vitamin\n \n D\n 3<\/sub>\n <\/scp>\n incorporated into multilamellar nanocochleates in beverage model systems"],"prefix":"10.1002","author":[{"given":"Mohammad","family":"Molaveisi","sequence":"first","affiliation":[{"name":"School of Agricultural Engineering and Food Science Shandong University of Technology Zibo P. R. China"},{"name":"Department of Green Technologies in Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mostafa","family":"Shahidi\u2010Noghabi","sequence":"additional","affiliation":[{"name":"Department of Green Technologies in Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5388-3829","authenticated-orcid":false,"given":"Sara","family":"Naji\u2010Tabasi","sequence":"additional","affiliation":[{"name":"Department of Food Nanotechnology Research Institute of Food Science and Technology (RIFST) Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0089-2964","authenticated-orcid":false,"given":"Qilong","family":"Shi","sequence":"additional","affiliation":[{"name":"School of Agricultural Engineering and Food Science Shandong University of Technology Zibo P. 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