Improving Bioavailability of Vitamin A in Food by Encapsulation: An Update

Maurya, Vaibhav Kumar; Aggarwal, Manjeet; Ranjan, Vijay; Gothandam, Kodiveri Muthukaliannan

doi:10.1007/978-3-030-29207-2_4

Cited by 14 publications

(11 citation statements)

References 138 publications

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“…Furthermore, processing operations and storage conditions can promote the degradation of vitamin A prior to consumption. In addition, the bioavailability of this vitamin is relatively low in many foods (Borel & Desmarchelier, 2017; Broekmans et al., 2003; Koonsvitsky et al., 1997; Maurya et al., 2020; Maurya, Singh, et al., 2020; Williams, Boileau, & Erdman Jr., 1998). The genetics, metabolism, microbiome, age, body weight, and health status of individuals can also contribute to vitamin deficiency by altering absorption (Broekmans et al., 2003; Castenmiller et al., 1999; Rock, 1997).…”

Section: Vitamin A: Intake Deficiency and Toxicitymentioning

confidence: 99%

“…This theory was verified by the discovery of retinol binding protein (RBP) and transthyretin (TTR), which are recognized by the STRA6 membrane transporter and absorbed by target cells (Reboul, 2013). After absorption, retinol is converted into the active vitamin A form, which then exerts its beneficial health effects in target cells via direct or indirect genomic action (Maurya, Aggarwal, et al., 2020; Maurya et al., 2021; Maurya, Singh, et al., 2020; Sauvant et al., 2002). In target cells, the active form of vitamin A mediates a pleiotropic effect via nuclear receptors or indirect nongenomic interactions with target genes.…”

Section: Bioavailability: Bioaccessibility Absorption and Metabolismmentioning

confidence: 99%

“…Intestinal phospholipase B may also contribute to the hydrolysis of vitamin A (Harrison, 2012; Rigtrup et al., 1994). Several factors can affect the enzymatic activities within the GIT, including the composition, size, and aggregation state of any particle containing vitamin A (Maurya, Aggarwal, et al., 2020; McClements, 2018b).…”

Section: Bioavailability: Bioaccessibility Absorption and Metabolismmentioning

confidence: 99%

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Vitamin A fortification: Recent advances in encapsulation technologies

Maurya

Shakya

Bashir

et al. 2022

Comp Rev Food Sci Food Safe

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Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900–1000 μ$ \umu $g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost‐effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil‐soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.

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Section: Vitamin A: Intake Deficiency and Toxicitymentioning

confidence: 99%

Section: Bioavailability: Bioaccessibility Absorption and Metabolismmentioning

confidence: 99%

Section: Bioavailability: Bioaccessibility Absorption and Metabolismmentioning

confidence: 99%

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Vitamin A fortification: Recent advances in encapsulation technologies

Maurya

Shakya

Bashir

et al. 2022

Comp Rev Food Sci Food Safe

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“…β-Carotene is often used as a natural colorant and additive in food in spite of having poor water solubility, a high melting point, susceptibility to environmental conditions, chemical instability, heterogenous distribution in food matrices, and low bioavailability—all factors that limit its potential for the food industry. In this regard, encapsulation techniques have allowed researchers to develop a range of delivery systems with desired functionalities, such as enhanced stability, high dispersibility, improved solubility and targeted/controlled release and improved bioavailability [ 102 , 103 ].…”

Section: Delivery Systems For β-Carotenementioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

et al. 2021

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Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.

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“…Delivery systems for β-carotene β-carotene is often utilized as a natural colorant and additive in food in spite of having poor water solubility, a high melting point, susceptibility against environmental conditions, chemical instability, heterogenous distribution in food matrices, and low bioavailability; all factors which limit its potential for the food industry. In this regard, encapsulation techniques have allowed researchers to develop a range of delivery systems with desired functionalities, such as enhanced stability, high dispersibility, improved solubility and targeted/controlled release and improved bioavailability [102,103].…”

mentioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Maurya¹,

Shakya²,

Aggarwal³

et al. 2021

Preprint

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Accruing evidence on the influence of β-carotene regarding the prevention of several chronic diseases - in addition to its well-acknowledged role in vision has been a strong driver for developing alternative delivery systems. Though oral delivery is accepted as the most fitting, mild and safe path for delivering bioactive agents, β-carotene delivery via food items poses challenges due to its lipophilic nature, poor water-solubility, high chemical/photochemical instability and poor oral bioavailability. Nanotechnology has opened new windows for delivering bioactive agents. Their physiochemical characteristics, i.e. small size, high surface area, unique composition, biocompatibility and biodegradability make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers inherit some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has been rapidly evolved, with a plethora of innovative nano-engineered materials, including micelles, nano/microemulsion, liposomes, niosomes, solid-lipid nanoparticles and nanostructured lipid carriers. These nano-delivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nano-delivery systems adopted for developing functional foods: depicting their classification, composition, preparation methods, challenges, release-and absorption of β-carotene in the GIT and possible risks and future prospects.

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Improving Bioavailability of Vitamin A in Food by Encapsulation: An Update

Cited by 14 publications

References 138 publications

Vitamin A fortification: Recent advances in encapsulation technologies

Vitamin A fortification: Recent advances in encapsulation technologies

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

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