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摘要
<jats:sec><jats:label /><jats:p>Essential micronutrients, such as lipophilic vitamins are vital for human health and wellbeing. There is a growing demand on consuming vitamin‐fortified foods due to the increasing awareness of consumers to common life‐treating diseases. People may not take the required daily intake (RDI) amount of these vitamins due to the limited natural sources, malnutrition facts, and loss of their chemical stability during food production, storage, and transportation. Protective encapsulation technologies are required during food fortification to prevent vitamins from degradation and enhance their bioavailability in human gastrointestinal system. Oil‐in‐water nanoemulsions are described as promising delivery systems by the researchers to encapsulate and stabilize lipophilic vitamins and thus enhance their bioavailability. This review covers the challenges in production methods and factors affecting the stability of lipophilic vitamins and nanoemulsion delivery systems as well and the most recent studies on bioavailability evaluation of vitamins A, D, E encapsulated in oil‐in‐water nanoemulsions.</jats:p><jats:p><jats:bold>Practical applications:</jats:bold> Food fortification with essential micronutrients, such as vitamins A, D, and E contributes to human health by providing the intake of sufficient amounts to prevent diseases (e.g., osteoporosis, osteomalacia, suppressed immune system, cancer, loss of vision, cardiovascular diseases) treating the quality of the life and the survival. Lipid‐based nanoemulsion delivery systems can be used to encapsulate these lipophilic vitamins to increase their solubility, stability, and bioavailability, and also they provide an advantage as to be fortified in aqueous‐based food/beverages rather than only lipid‐based formulations. Staple foods and beverages, such as orange juice, milk, cheese, and bread, could be fortified with stabilized vitamin enriched nanoemulsions, so that human can get greater benefit from these micronutrients.</jats:p><jats:p><jats:inline-graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="graphic/ejlt201500539-gra-0001.png" xlink:title="ejlt201500539-gra-0001" /></jats:p><jats:p>Oil‐in‐water nanoemulsions are consisted of a lipophilic core (oil phase) where lipophilic bioactive compound is entrapped and hydrophilic shell (aqueous phase), and an amphiphilic interfacial layer composed of the emulsifier/surfactant. Nanoemulsions produced by both low‐ and high‐energy methods are promising delivery systems to encapsulate and stabilize the lipophilic vitamins during food fortification and enhance their bioavailability. The challenges in production methods, factors affecting the stability, and the most recent studies on bioavailability evaluation of vitamins A, D, E encapsulated in oil‐in‐water nanoemulsions are covered in this review.</jats:p></jats:sec>
- 出版日期2017-7
