Research Progress on Vitamin E Embedded in Food Delivery System

Juan WEN; Zifan ZHANG; Chunxiu LIU; Sisi WU; Tiezheng MA

doi:10.13386/j.issn1002-0306.2023020255

Shipin gongye ke-ji (Jul 2023)

Research Progress on Vitamin E Embedded in Food Delivery System

Juan WEN,
Zifan ZHANG,
Chunxiu LIU,
Sisi WU,
Tiezheng MA

Affiliations

Juan WEN: School of Food and Health, Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China
Zifan ZHANG: School of Food and Health, Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China
Chunxiu LIU: School of Food and Health, Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China
Sisi WU: School of Food and Health, Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China
Tiezheng MA: School of Food and Health, Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023020255
Journal volume & issue: Vol. 44, no. 14
pp. 28 – 35

Abstract

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Vitamin E is a fat-soluble vitamin with various physiological functions including antioxidant activity. However, its fat solubility limits its application in food systems where water-soluble systems are the mainstream, and reduces its bioavailability. The solubility of vitamin E can be changed by using food delivery systems such as liposomes, nanoparticles, emulsions, microcapsules, and cyclodextrin inclusion complexes. Choosing an appropriate delivery system and screening and modifying the raw materials of the system can effectively improve the stability and bioavailability of vitamin E. This manuscript reviews the research and application progress of vitamin E embedding methods, loading characteristics and product functions in different food-grade delivery systems, and provides useful guidance for the developing delivery systems with well performance and improving the stability and bioavailability of vitamin E.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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