Abstract
Vitamin deficiency arises when the dietary intake of essential vitamins is too low. Insufficient levels of vitamin weaken the body and induce diseases. Although the dietary intake of essential vitamins has increased through food fortification, there are still major issues of vitamin deficiency. Moreover, consumption of vitamins in classical food supplements presents drawbacks such as poor bioavailability and low stability, notably in the gastrointestinal tract conditions. To overcome such issues, vitamin nanoemulsions have been recently developed. Here, we review the design of vitamin nanoemulsions with various oils to meet specific needs; actual research and markets for vitamin nanoemulsions; and techniques for nanoemulsion characterization.
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Walia, N., Dasgupta, N., Ranjan, S. et al. Food-grade nanoencapsulation of vitamins. Environ Chem Lett 17, 991–1002 (2019). https://doi.org/10.1007/s10311-018-00855-9
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DOI: https://doi.org/10.1007/s10311-018-00855-9