Research Progress on Vitamin E Embedded in Food Delivery System

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

doi:10.13386/j.issn1002-0306.2023020255

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 28-35. > DOI: 10.13386/j.issn1002-0306.2023020255

WEN Juan, ZHANG Zifan, LIU Chunxiu, et al. Research Progress on Vitamin E Embedded in Food Delivery System[J]. Science and Technology of Food Industry, 2023, 44(14): 28−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020255.

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Research Progress on Vitamin E Embedded in Food Delivery System

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

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Received Date: February 22, 2023
Available Online: May 15, 2023

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Abstract

Abstract

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.
- vitamin E,
- food delivery systems,
- stability,
- bioavailability

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References

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