Research Article Obtaining and Investigation of the β-Cyclodextrin Inclusion Complex with Vitamin D 3 Oil Solution Ryszhan Bakirova , 1 Altynbek Nukhuly, 2 Ainara Iskineyeva, 3 Serik Fazylov , 4 MeiramBurkeyev, 4 AyaulymMustafayeva, 3 YelenaMinayeva, 4 andAkmaralSarsenbekova 4 1 Karaganda Medical University, Non-Commercial Joint-Stock Company, Karaganda, Kazakhstan 2 Pavlodar State Pedagogical University, Pavlodar, Kazakhstan 3 Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan, Kazakhstan 4 Karaganda State University, Karaganda, Kazakhstan Correspondence should be addressed to Ryszhan Bakirova; bakir15@mail.ru Received 7 May 2020; Revised 14 July 2020; Accepted 24 July 2020; Published 18 August 2020 Academic Editor: Vitor M. Correlo Copyright © 2020 Ryszhan Bakirova et al. is 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. Background. e research results of fat-soluble vitamin D 3 (cholecalciferol) encapsulation with β-cyclodextrin have been pre- sented in this work. e vitamin D 3 inclusion complex with β-cyclodextrin was obtained under microwave radiation. e surface morphology of obtained clathrate inclusion complexes was described with the help of a scanning electron microscope. e thermographic measurement results on a differential scanning calorimeter have been presented. e activation energy of the β-cyclodextrin:vitamin D 3 clathrate complex thermal oxidative destruction reaction was calculated. e clathrate thermal destruction kinetic parameters were determined. e inclusion complex spectral properties were characterized by IR-Fourier and 1 Hand 13 C NMR spectroscopy. e existence of β-cyclodextrin inclusion complex with vitamin D 3 ina2:1ratiowasconfirmedby the experimental results. e activation energy of thermal destruction of the inclusion complex of β-cyclodextrin with vitamin D 3 was calculated using four different methods. 1.Introduction Today, as per the latest medical reports available, majority of the population throughout globe is facing vitamin D defi- ciency. Vitamin D deficiency is now recognized as a pan- demic [1, 2]. Vitamin D, also known as cholecalciferol, including vitamin D 2 (ergocalciferol) and vitamin D 3 (cholecalciferol), whose chemical name is 9,10-open-loop cholesteric-5,7,10(19-)leukotriene-3β-alcohol, and vasoac- tive substance is 25-hydroxy vitamin D 3 , abbreviated as [25- (OH)-D 3 ] (calcifediol, INN) (Figure 1). In recent years, the demand for VD 3 is on the rise, which is widely used in areas of food additives, pharmaceutical preparations, and feed additives. Vitamin D 3 (VD 3 ) is involved in calcium and phosphorus metabolism in a human body. is compound is necessary for the formation and maintenance of bones health, endocrine, and other human body systems. e recent research has further elaborated the role of VD 3 in prevention of cancer, cardiovascular diseases, diabetes, cellular growth, cellular differentiation, embryonic devel- opment, fertility, immunological disorder, liver disorder, and neurological, renal, and respiratory disorders [2–7]. Millions of preschool-aged children are found to be VD 3 deficient [2]. Food does not fully cover the needs for VD 3 . ere is a need for additional food enrichment with vitamin in these cases. A large proportion of VD 3 is lost during food processing and storage due to environmental stress condi- tions such as temperature, pH, salt, oxygen, and light. In addition, lipophilicity and insolubility of VD 3 in water (less than 1 mg/100 g) create difficulties for its application in technological processes. To use fat-soluble vitamins and antioxidants as food additives in dairy and other agricultural products, you need to get their water-soluble form. e water-soluble form will improve the bioavailability and Hindawi Scientifica Volume 2020, Article ID 6148939, 8 pages https://doi.org/10.1155/2020/6148939