Abstract

A promising option for functional food applications, bovine colostrum is the nutrient-dense first milk produced after birth and is rich in growth hormones, immunoglobulins, and readily absorbed calcium. By activating osteocalcin and matrix Gla protein, vitamin K? (menaquinone-7), a fat-soluble substance necessary for calcium metabolism and bone mineralization, enhances the advantages of colostrum by strengthening bones and avoiding vascular calcification. The goal of this study is to create a chocolate bar that is pleasant, stable, and bioactive by combining colostrum with vitamin K? utilizing two different microencapsulation techniques: lipid-based emulsions for MK-7 and protein-based carriers for colostrum. The chocolate increases the bioavailability of fat-soluble nutrients while preserving flavor appeal, making it a consumer-friendly delivery method. Particle size, thermal and oxidative stability, encapsulation efficiency, and bioactivity preservation are among the evaluation criteria. Encapsulation effectiveness, particle size, thermal and oxidative stability, bioactivity retention, compatibility, sensory acceptability, shelf life, and in vitro testing for calcium-binding and immunomodulatory activity are among the evaluation criteria. The formulation offers a novel nutraceutical platform to support bone and immunological health, and it may be eligible for further clinical trials and patent extension.

Introduction

The document explores the development of a functional chocolate product that delivers two health-promoting ingredients—bovine colostrum and vitamin K? (MK-7)—using microencapsulation to protect both bioactives from heat, oxygen, and light during processing.

1. Background

Bovine colostrum—the first milk from cows after birth—is rich in immunoglobulins, growth factors, minerals, vitamins, and antimicrobial proteins. It supports immunity, gut health, and metabolic functions and has growing potential as a nutraceutical ingredient. Vitamin K? (especially MK-7) regulates calcium metabolism, improves bone mineralization, and prevents vascular calcification. Despite its benefits, K? is underused due to stability issues and low consumer awareness.

Combining colostrum with vitamin K? in a functional food (e.g., chocolate) aligns with modern trends in targeted nutrition. The study aims to develop a stable, palatable delivery system by evaluating compatibility, sensory properties, and initial bioactivity.

2. Hypothesis

• Colostrum contains immune-boosting components (IgG, lactoferrin, growth factors).

• Vitamin K? (MK-7) improves calcium metabolism and prevents arterial calcification.

• MK-7 supplementation improves bone density, especially in postmenopausal women.

• Chocolate’s fat matrix enhances the stability and absorption of fat-soluble vitamins like K?.

• Chocolate-based functional foods increase consumer acceptance compared to capsules.

3. Problem Statement & Research Gap

Although both colostrum and MK-7 have been encapsulated separately, no existing study has combined them inside a chocolate matrix. Both ingredients are highly sensitive to heat, oxygen, and light, requiring advanced encapsulation techniques. To maintain bioactivity and sensory quality, parameters such as particle size (<50 µm), encapsulating wall materials (e.g., whey–alginate), and the stage of chocolate processing must be optimized. This presents an opportunity for novel functional food development.

4. Significance of the Study

This research supports the creation of nutrient-enriched, consumer-friendly chocolate products that deliver colostrum and vitamin K? effectively. Microencapsulation ensures stability during processing and storage, filling a major knowledge gap regarding MK-7 stability in chocolate. This work can lead to healthier, more functional food products.

II. Overview of Bovine Colostrum

Bovine colostrum is a nutrient-dense secretion rich in proteins, immunoglobulins (IgG, IgA, IgM), lactoferrin, growth factors, vitamins (A, D, E, K), minerals and beneficial lipids. It promotes immunity, gut integrity, muscle recovery, and antiviral defense. Modern processing technologies—pasteurization, microfiltration, spray drying, freeze-drying—help retain its bioactivity.

Its use supports sustainable dairy practices since colostrum is often discarded despite its nutritional value. Colostrum's instability under heat and oxidation makes encapsulation essential for functional food applications.

Encapsulation of Colostrum

Research shows that encapsulating colostrum proteins in water–oil–water emulsions protects them from enzymatic and thermal degradation. Alginate microcapsules have also been successful in maintaining probiotic and protein functionality in chocolate.

III. Vitamin K? (MK-7): Function & Stability

MK-7 is vital for calcium metabolism through activation of osteocalcin (bones) and matrix Gla protein (arteries). It prevents osteoporosis and vascular calcification while offering anti-inflammatory and antioxidant benefits.

However, MK-7 is highly sensitive to heat, oxygen, and light. Stability improves with:

• lipid-based carriers

• microencapsulation

• antioxidants

• protective matrices like chocolate

These methods make chocolate a suitable platform for MK-7 delivery.

IV. Microencapsulation Technology

Microencapsulation protects sensitive food ingredients from degradation and controls their release. Common techniques include:

• spray drying

• spray chilling

• extrusion

• liposomal entrapment

• coacervation

• freeze drying

Ideal wall materials include whey proteins, starches, gums, lipids, and polysaccharides. Encapsulation enhances stability, sensory quality, and bioavailability.

In Chocolate Systems

Studies show that microencapsulated ingredients such as phytosterols, β-carotene, and probiotics retain stability and sensory quality when added after conching and with particle sizes <30–50 µm.

V. Functional Chocolate as a Delivery Platform

Chocolate has emerged as a palatable and effective nutraceutical carrier due to its:

• lipid-rich matrix

• low water activity

• oxidative stability

• consumer acceptance

Functional chocolates have been used to deliver probiotics, prebiotics, antioxidants, omega-3, and phytosterols.

Technological Considerations

Encapsulation techniques like spray drying, nanoencapsulation, and coacervation protect thermolabile compounds during chocolate processing. Chocolate masks bitterness and enhances bioavailability of lipophilic nutrients.

Health Benefits

Chocolate itself offers cardiovascular and antioxidant benefits through cocoa flavanols. When combined with probiotics, prebiotics, or colostrum-K?, it can enhance gut health, immunity, and metabolic well-being.

VI. Challenges: Heat & Oxidative Stability

Both bovine colostrum and MK-7 are highly sensitive to:

• heat

• light

• oxygen

• oxidation

Thus, strategic microencapsulation and controlled processing are required to preserve bioactivity during chocolate manufacturing.

Conclusion

Using bovine colostrum and vitamin K? (menaquinone-7) in the creation of a functional chocolate bar is an innovative and user-friendly method of delivering nutraceuticals. This experiment effectively illustrates the viability of employing dual microencapsulation techniques to combine two bioactive substances—colostrum, which is rich in growth factors and immunoglobulins, and MK-7, a crucial regulator of calcium metabolism—into a pleasant matrix. Lipid emulsions for MK-7 and protein-based carriers for colostrum guaranteed oxidative and thermal stability, maintaining bioactivity during processing and storage. The chocolate base acts as an efficient fat-rich substrate for the absorption of lipophilic elements in addition to improving taste and compliance. The final product\'s functioning and integrity were verified by evaluation characteristics such as compatibility, encapsulation efficiency, particle size, and sensory acceptability. There have been no documented antagonistic interactions between colostrum and MK-7, supporting their synergistic involvement in bone health, immunological resilience, and cardiovascular protection. By combining both heat-sensitive bioactives into a single delivery system that is tailored for stability and consumer appeal, this formulation fills a significant research need. The study establishes the chocolate bar as a cutting-edge nutraceutical platform for preventive health and provides a solid basis for upcoming pharmacokinetic research, clinical validation, and possible patent extension.

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Copyright

Copyright © 2025 Manwesh V. Mulekar, Rohan R. Markad, Nikita P. More, Om D. Musmade, Dhananjay S. Masurkar, Aniruddha S. Kulkarni. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.