Enhancing Shelf Life and Bioavailability of Vitamin D Through Encapsulation: A Comprehensive Review

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-11-16 DOI:10.1007/s11483-024-09906-x

Massarat Majeed, Mushtaq Ahmad Rather

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Abstract

A recent global study revealed that approximately 80–90% of the population are deficient in vitamin D, a crucial nutrient for maintaining normal physiological functions. This widespread deficiency is quite alarming, as it can lead to significant health risks and increase susceptibility to various diseases, thereby compromising overall well-being. Vitamin D in its native form has a limited shelf life (approximately a year at ambient temperature), low stability, and poor bioavailability; however, encapsulation can improve these characteristics without compromising its biological effectiveness and controlled release. The encapsulation technique and wall material type used have a significant role in the process. The present article provides a comprehensive overview of the prevailing advanced encapsulation techniques, such as emulsification, coacervation, nanoliposomes, solid lipid particles, solvent evaporation, electrospinning, spray drying and lyophilization, along with various wall materials used, to improve the shelf life, stability, and bioavailability of vitamin D. These techniques represent promising strategies for enhancing vitamin D delivery and efficacy in different applications.

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通过封装提高维生素 D 的保质期和生物利用率：全面综述

最近的一项全球研究显示，大约 80-90% 的人口缺乏维生素 D，而维生素 D 是维持正常生理功能的重要营养素。这种普遍的缺乏现象相当令人担忧，因为它会导致重大的健康风险，增加对各种疾病的易感性，从而损害整体健康。原生态维生素 D 的保质期有限（环境温度下约为一年），稳定性低，生物利用率差；然而，封装技术可以在不影响其生物有效性和控制释放的前提下改善这些特性。封装技术和所使用的壁材类型在这一过程中起着重要作用。本文全面概述了目前流行的先进封装技术，如乳化、共凝、纳米脂质体、固体脂质颗粒、溶剂蒸发、电纺丝、喷雾干燥和冻干，以及所使用的各种壁材，以改善维生素 D 的保质期、稳定性和生物利用度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.