2012
DOI: 10.1016/j.foodres.2011.09.025
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Vitamin A enrichment: Caution with encapsulation strategies used for food applications

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Cited by 75 publications
(45 citation statements)
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“…It has to be provided by food or dietary supplements because, it cannot be synthesized in humans [1] [4].…”
Section: Introductionmentioning
confidence: 99%
“…It has to be provided by food or dietary supplements because, it cannot be synthesized in humans [1] [4].…”
Section: Introductionmentioning
confidence: 99%
“…The mechanical and / or textural properties of foods are important for quality control and consumer acceptance [9][10][11]; these properties are one of the four main quality features of foods [12]. Foods, which exhibit both liquid and solid properties, are described as viscoelastic products [13].…”
Section: Introductionmentioning
confidence: 99%
“…The chemical stability of retinoids, including retinyl palmitate, is strongly dependent on chemical and environmental factors such as the solvent, temperature, and oxygen availability (Ji and Seo, 1999). The protection offered by dietary vitamin A has been well established (Loveday and Singh, 2008;Sauvant et al, 2012); thus, enhancing retinoid stability by encapsulation has been extensively investigated. Gonnet et al (2010) reviewed new trends in the encapsulation of liposoluble vitamins, including the encapsulation of vitamin A in the food industry.…”
Section: Introductionmentioning
confidence: 99%
“…Encapsulation is an important method for protecting unstable compounds from damage due to oxidation and other degradative processes (Gonnet et al, 2010). The materials used for the encapsulation of vitamin A have been classified according to the stability of the constructs, which include solid particles, molecular complexes, emulsions, and liposomes (Sauvant et al, 2012). Molecular complexes of retinoids with cyclodextrins (CDs), proteins, and chitosan have been well studied.…”
Section: Introductionmentioning
confidence: 99%