Enhanced stability and clinical absorption of a form of encapsulated vitamin A for food fortification

Abstract

Food fortification is an effective strategy to address vitamin A (VitA) deficiency, which is the leading cause of childhood blindness and drastically increases mortality from severe infections. However, VitA food fortification remains challenging due to significant degradation during storage and cooking. We utilized an FDA-approved, thermostable, and pH-responsive basic methacrylate copolymer (BMC) to encapsulate and stabilize VitA in microparticles (MPs). Encapsulation of VitA in VitA-BMC MPs greatly improved stability during simulated cooking conditions and long-term storage. VitA absorption was nine times greater from cooked MPs than from cooked free VitA in rats. In a randomized controlled cross-over study in healthy premenopausal women, VitA was readily released from MPs after consumption and had a similar absorption profile to free VitA. This VitA encapsulation technology will enable global food fortification strategies toward eliminating VitA deficiency.

Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety

“…The results showed that encapsulated vitamin A was thermostable during simulated cooking conditions with concomitant longer shelf life when compared to the free vitamin A. In addition, cooked and light-irradiated encapsulated vitamin A was highly bioaccessible compared to the free-treated vitamin [175]. The above studies demonstrate 14 Journal of Food Processing and Preservation that encapsulation does not only protect BASs from environmental factors but also enhances their bioavailability and bioaccessibility maximizing absorption and thus exerting health benefits to human.…”

“…In vivo experiments further demonstrated the significant bioavailability of fucoxanthin in blood plasma compared to the control PE [174]. Others have recently encapsulated vitamin A in FDA-approved basic methacrylate copolymer to curb the menace of vitamin A deficiency [175]. The results showed that encapsulated vitamin A was thermostable during simulated cooking conditions with concomitant longer shelf life when compared to the free vitamin A.…”