100 Years of Vitamins: The Science of Formulation is the Key to Functionality

Teleki, Alexandra; Hitzfeld, Andrea; Eggersdorfer, Manfred

doi:10.14356/kona.2013015

Cited by 43 publications

(26 citation statements)

References 119 publications

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“…Microencapsulated vitamins are now available as vitamin sources for feed plants, and microencapsulated vitamins have greater stability during storage and processing [3][4][5]. Moreover, microencapsulated vitamins target their release in the small intestine to improve absorption efficiency [6] and regulate vitamin concentrations in the blood through a slow and controlled release in the gastrointestinal tract [6,7]. However, there is a lack of information on the absorption and bioavailability of microencapsulated vitamins in pigs.…”

Section: Introductionmentioning

confidence: 99%

Effects of Vitamin Forms and Levels on Vitamin Bioavailability and Growth Performance in Piglets

et al. 2020

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The objective of this study was to quantify the relative bioavailability of microencapsulated vitamins A and E in nursery pigs and compare the effects of vitamin forms and vitamin levels on the plasma vitamin content and growth performance of weaned piglets. In experiment (Exp.) 1, 12 nursery pigs (fitted with jugular catheters) were supplied at 0 h with non-microencapsulated or microencapsulated vitamin A and E. Blood samples were collected at 1, 3, 6, 9, 12, 16, 18, 21, 24, 27, 30, 36, 48, and 72 h after feeding to compare the bioavailability of oral vitamins A and E. In Exp. 2, a total of 216 crossbred weaned piglets were assigned to six treatments. This experiment was a 2 × 3 factorial arrangement, with two factors for vitamin forms (non-microencapsulated and microencapsulated) and three factors for vitamin levels (the National Research Council level of vitamins, 75% commercial recommendations of vitamins (CRV) level, and a 100% CVR level). In Exp. 1, the relative bioavailability of microencapsulated vitamin E was significantly greater than that of non-microencapsulated vitamin E. In Exp. 2, the pigs fed diets containing 75% or 100% CRV levels of vitamins increased their growth performance and plasma vitamin concentrations compared to the control group. In conclusion, microencapsulation can improve the bioavailability of vitamins, and supplementation with high levels of vitamins was able to improve the growth performance of the piglets.

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Section: Introductionmentioning

confidence: 99%

Effects of Vitamin Forms and Levels on Vitamin Bioavailability and Growth Performance in Piglets

et al. 2020

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“…Vitamins are bioactive compounds; in food are physiologically active components that 57 provide health benefits beyond their nutritional role [1]. Vitamins are important micro 58 nutritional substances involved in many biochemical functions in the Human body, but 59 they are not synthesized by it; so, they have to be supplied through diet [2].…”

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confidence: 99%

Soluble vitamins (vitamin B12 and vitamin C) microencapsulated with different biopolymers by a spray drying process

et al. 2016

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19Vitamins are important micro nutritional compounds which are involved in many 20 biochemical functions in the Human body but are not synthesized by it; so, they have to 21 be supplied through diet. However, vitamins are very sensitive which provoke a 22 significant loss during the food processes and storage. So, microencapsulation can be used 23 to minimize the loss of vitamins, to minimize the factors that interfere with their stability, 24 to allow a controlled release process and to mask its undesirable taste, increasing their 25 applicability. 26In the present work, the microencapsulation of two vitamins, by a spray-drying process, 27 was studied: vitamin B12, considering that is the most chemically complex and the largest 28 of all the vitamins and vitamin C which is the most popular vitamin in the food industry. 29The microparticles were prepared using a spray-dryer BÜCHI B-290 (Flawil,30 Switzerland) with a standard 0.5 mm nozzle, under the following conditions: solution and 31 air flow rates, air pressure and inlet temperature were set at 4 ml/min (15%), 32 m3/h 32 (80%), 6.0 bar and 120 ºC, respectively. The prepared microparticles were characterized 33 and their physicochemical structures were analyzed by scanning electron microscopy 34 This work shows that it is possible to encapsulate vitamins using different biopolymers, 47 through a spray-drying process. 48 49

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“…The "bottom-up" approach has more control over the structure properties and conserves more energy than the "top-down" counterparts. However, both techniques have been optimized in order to achieve the desired properties for distinct food applications [112][113][114][115].…”

Section: Encapsulation Techniquesmentioning

confidence: 99%

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

Simões

Madalena

Pinheiro

et al. 2017

Advances in Colloid and Interface Science

234

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Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.

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100 Years of Vitamins: The Science of Formulation is the Key to Functionality

Cited by 43 publications

References 119 publications

Effects of Vitamin Forms and Levels on Vitamin Bioavailability and Growth Performance in Piglets

Effects of Vitamin Forms and Levels on Vitamin Bioavailability and Growth Performance in Piglets

Soluble vitamins (vitamin B12 and vitamin C) microencapsulated with different biopolymers by a spray drying process

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

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