Improving Bioavailability of Vitamin A in Food by Encapsulation: An Update
01 Jan 2020-pp 117-145
TL;DR: This chapter is an update of the principal encapsulation techniques adopted for the development of vitamin A nanomaterials to improve its bioavailability and associated challenges with fabrication method.
Abstract: Vitamin A is an obligatory micronutrient for healthy human life as it cannot be synthesized de novo and has to be acquired from dietary sources. The poor water solubility and susceptibility against photochemical degradation make vitamin A relatively unstable during food processing as well as storage. To combat prevailing vitamin A deficiency, various strategies have already been adopted in pharmaceutical industries to develop vitamin A formulation which has the ability to protect and minimize its degradation. On the one hand, in pharmaceutical formulations, vitamin A may be coupled with sub-toxic effects due to its buildup in the liver and other vital organ, while on the other hand its involvement against various health disorders such as neurodegenerative diseases, cardiovascular diseases and cancer has recently compelled the population to achieve vitamin A via pharmaceutical supplements, functional foods or food supplements. The success of pharmaceutical application encouraged food technologists to develop numerous premixes encapsulating vitamin A appropriately which can be successfully applied for the development of food supplements or vitamin A-rich functional foods. So this chapter is an update of the principal encapsulation techniques adopted for the development of vitamin A nanomaterials to improve its bioavailability and associated challenges with fabrication method.
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TL;DR: The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal and in vitro trials are summarized.
Abstract: While proteins have been widely used to encapsulate, protect and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents during digestion, such as vitamins (A, D, E, K), carotenoids and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown for drugs. In this review, we focus on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal and in vitro trials are summarized. This article is protected by copyright. All rights reserved.
6 citations
TL;DR: In this article, the associations between vitamin A consumption and its precursors, encapsulated or not, and its physiological effects on obesity have been studied, showing that encapsulation presents an alternative capable of increasing vitamin A stability in the face of unfavorable conditions in the environment, which can reduce its functionality.
Abstract: The association between obesity and vitamin A has been studied. Some studies point to the anti-obesity activity related to this vitamin, carotenoids with provitamin A activity, and carotenoid conversion products. This performance has been evaluated in respect of adipogenesis, metabolic activity, oxidation processes, secretory function, and oxidative stress modulation, showing a new property attributed to vitamin A in preventing and treating obesity. However, vitamin A and its precursors are highly sensitive and easily degraded when subjected to heat, the presence of light, and oxygen, in addition to losses related to the processes of digestion and absorption. In this context, encapsulation presents itself as an alternative capable of increasing vitamin A’s stability in the face of unfavorable conditions in the environment, which can reduce its functionality. Considering that vitamin A’s status shows a strong correlation with obesity and is an innovative theme, this article addresses the associations between vitamin A’s consumption and its precursors, encapsulated or not, and its physiological effects on obesity. The present narrative review points out those recent studies that demonstrate that vitamin A and its encapsulated precursors have the most preserved functionality, which guarantees better effects on obesity therapy.
5 citations
01 Jan 2021
TL;DR: In this paper, a narrative review on the cyclodextrin with emphasis given physico-chemical properties and ability to form inclusion complex is presented, and the current state-of-the-art on their utilization in the food industry as an encapsulating material for bioactive compounds is reviewed.
Abstract: Environmental conditions of food may degrade the biological activity of the principal compounds such as antioxidants, antimicrobial agents, vitamins, colorants, and flavors present in the food. However, these compounds are beneficial to human health in many ways such as reducing blood sugar level, weight loss, reduction in cholesterol level, and coronary heart disease. Therefore, to preserve the bioactive compounds, they need to be protected by a formulation that can deliver them to target sites without losing any bioactivity. Cyclodextrins are cyclic oligosaccharides produced from the degradation of starch with a hydrophobic interior and a hydrophilic exterior, capable of formation of inclusion with the guest molecule. Due to the inclusion complex property of cyclodextrin act as a delivery system and can improve the physical, chemical, and biological properties of the bioactive compounds in food. Therefore, this chapter is a narrative review on the cyclodextrin with emphasis given physico-chemical properties and ability to form inclusion complex. Also, the current state-of-the-art on their utilization in the food industry as an encapsulating material for bioactive compounds is reviewed.
2 citations
01 Jan 2021
TL;DR: In this article, the current know-how and approaches for the production of micro-nano-encapsulation systems for active food compounds and application in new generation foods along with their future progress are discussed.
Abstract: The micro/nanoencapsulation methods for active food compounds have attracted great interest and opened the door to innovative applications in the food and pharmaceutical sciences. In food science, active compounds have major problems associated with their bioavailability and biocompatibility. These limitations have been overcome through encapsulation approaches, which improve the sensory effect, biocompatibility and bioavailability. Also, the encapsulation of active food compounds enables a protected environment from external conditions. This chapter emphasizes the current know-how and approaches for the production of micro/nanoencapsulation systems for active food compounds and application in new generation foods along with their future progress. We elaborately discussed the importance of micro/nanoencapsulation, the application of complex coacervates, electrospun and electrosprayed micro/nanoparticles, lipid and biopolymeric-based systems with their advantages of encapsulation. Also, this chapter describes the characterization techniques and biological fate of the micro/nano encapsulated systems. In conclusion, the functionality of various micro/nano encapsulated systems is compressively discussed, and future developments are highlighted.
1 citations
01 Jan 2021
TL;DR: In this article, the authors presented some potential uses and benefits of nano-technology and ultrasound in food industry, including the ability of ultrasound to enhance the diffusion of micro-encapsulated fatty acids into the meat.
Abstract: In this chapter some potential uses and benefits of nano-technology and ultrasound in food industry are presented. Nano-technology provides new agrochemicals and new supply mechanisms to improve crop productivity and promises to reduce the use of pesticides. Nano-scale micronutrients used in nano-fertilizers report an improvement in nutrient absorption efficiency and avoiding losses. In the food sector, nano-technology is applied in intelligent packaging based on nano-sensors and polymer films that help to improve the safety and quality of food. The applications of nano-technology in animals include administration of medicines and other substances; diagnosis and treatment of diseases; traceability of an animal and its products; and management of reproduction. High-intensity ultrasound applied in food science has been used to cause mechanical, physical or chemical changes in the exposed food through cavitation. Ultrasound can modify structurally and functionally animal proteins. Some recent findings include the ability of ultrasound to enhance the diffusion of micro-encapsulated fatty acids into the meat. High intensity ultrasound has been considered as an important alternative for reducing nano-size of animal proteins and to improve nano-emulsion properties. Many potential combinations of ultrasound and nano-technology may result on improvement of quality in beef. Ultrasound also induces changes in the properties of milk and its components, while the application of nano-materials improves the quality and shelf life of milk. The convergence of both technologies, ultrasound and nano-materials, is well recognized, where the synthesis of nano-materials is carried out through the use of ultrasound as assisted technology, known as sonochemistry. Nano-materials applications in dairy are the emulsification and homogenization of milk beverages, nano-particulated delivery systems, ingredients and additives that improve sensory and functional properties, and antibacterial and intelligent packaging. Finally, concerns have arisen regarding the safety of nano-materials and more information is needed about the risks and an optimal regulation that guarantees food security and environmental protection.
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