Nanoencapsulation of Vitamin A Using Protein-Based Carriers for Fortification of Fura de Nunu in Sokoto State

Fura de nunu, a traditional fermented millet and fresh milk beverage widely consumed in Sokoto State, North West Nigeria, is a potential vehicle for delivering vitamin A to populations at risk of deficiency. However, vitamin A is highly susceptible to degradation during food processing and storage, necessitating encapsulation to protect bioactivity. This study investigates the nanoencapsulation of vitamin A using whey protein isolate and sodium caseinate as wall materials and their incorporation into fura de nunu. Nanoparticles were prepared by heat-induced gelation and evaluated for particle size, polydispersity index, zeta potential, encapsulation efficiency, and morphology by transmission electron microscopy. Encapsulated vitamin A was incorporated into fura de nunu at two fortification levels (30 and 50 percent of the recommended daily intake per serving), and the stability of vitamin A was assessed over 28 days under refrigerated and ambient storage conditions. The effect on sensory quality was evaluated by a trained panel of 35 habitual consumers. Results showed whey protein isolate nanoparticles with a mean diameter of 145 nm, polydispersity index of 0.21, and encapsulation efficiency of 88 percent. Vitamin A retention in fura de nunu fortified with nanoencapsulated vitamin A was 78 percent after 28 days at ambient temperature compared to 31 percent for free vitamin A. Sensory scores were not significantly affected by fortification. The study contributes to nanoencapsulation and dairy beverage fortification literature. Keywords: nanoencapsulation, vitamin A, fura de nunu, whey protein, fortification