Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study

Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.

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Recent Advances in the Analysis of Vitamin D and Its Metabolites in Food Matrices

Separations ◽

10.3390/separations7020036 ◽

2020 ◽

Vol 7 (2) ◽

pp. 36

Author(s):

Bárbara Socas-Rodríguez ◽

Margareta Sandahl ◽

Cecilia Holm ◽

Charlotta Turner

Keyword(s):

Vitamin D ◽

Dietary Intake ◽

Food Analysis ◽

Chromatographic Techniques ◽

General Overview ◽

Reliability Sensitivity ◽

Food Matrices ◽

Fat Soluble Vitamins ◽

The Relationship ◽

Special Relevance

Vitamin D and its analogues are fat-soluble vitamins that carry out important functions in human and animal organisms. Many studies have pointed out the relationship between the deficiency of these substances and the development of both skeletal- and extra-skeletal diseases. Although vitamin D is fundamentally derived from the bio-transformation of its precursor, 7-dehydrocholesterol, through the action of UV-B radiation in the skin, dietary intake also plays an important role in the regulation of its status in an organism. For this reason, the application of reliable methodologies that enable monitoring the content of vitamin D and its analogues in food and supplements constitutes an aspect of special relevance to establish adequate habits, which avoid the deficiency of these substances in organisms and, consequently, the appearance of related diseases. The use of chromatographic techniques in combination with conventional and novel sample pre-treatments has become a suitable strategy to achieve this aim. This review compiles the most relevant methodologies reported in the last ten years for vitamin D analogues analysis in food matrices. Particular attention has been paid to provide a general overview of the most suitable approaches in terms of reliability, sensitivity and simplicity, used in the field of food analysis.

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