Recent advances in technologies for vitamin A protection in foods

Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Wheat bran can be used as a cost-effective food ingredient to stabilise vitamin A. However, wheat bran endogenous enzymes have been shown to reduce vitamin A stability. In this study, we elucidated the mechanism for this negative effect in an accelerated storage experiment with model systems consisting of native or toasted wheat bran, soy oil and retinyl palmitate (RP). Both native and toasted wheat bran substantially stabilised RP. While RP was entirely degraded after ten days of storage in the absence of wheat bran, the RP retention after ten days was 22 ± 2% and 75 ± 5% in the presence of native and toasted bran, respectively. The significantly stronger stabilising effect of toasted bran was attributed to the absence of bran endogenous enzymes. In contrast to toasted bran systems, noticeable free fatty acid production was observed for native bran systems. However, this did not result in a pronounced lipid oxidation. Next to lipid hydrolysis, wheat bran lipase was shown to hydrolyse retinyl esters to the less stable retinol and fatty acids. This reaction could explain the major part, about 66 ± 5%, of the difference in RP stabilisation between native and toasted wheat bran.

Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate

Vitamin A is an essential micronutrient that is readily oxidized. In this study, the encapsulation of vitamin A palmitate (AP) within a core-shell carbohydrate matrix by co-axial electrospray and its oxidative stability was evaluated. The electrosprayed core-shell microcapsules consisted of a shell of octenyl succinic anhydride (OSA) modified corn starch, maltose (Hi-Cap), and a core of ethyl cellulose-AP (average diameter of about 3.7 µm). The effect of different compounds (digestion-resistant maltodextrin, soy protein hydrolysate, casein protein hydrolysate, and lecithin) added to the base core-shell matrix formulation on the oxidative stability of AP was investigated. The oxidative stability of AP was evaluated using isothermal and non-isothermal differential scanning calorimetry (DSC), and Raman and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy methods. The core-shell carbohydrate matrix minimizes the amount of AP present at the microparticle surface, thus protecting AP from oxidation. Furthermore, the most effective oxidation protection was achieved when casein protein hydrolysate was added to the core of the microcapsule due to hydrophobic and hydrogen bond interactions with AP and by the resistant maltodextrin in the shell, which acted as a filler. The utilization of ethanol as a solvent for the dispersion of the core compounds increased the hydrophobicity of the hydrolyzed proteins and contributed to the enhancement of their antioxidant ability. Both the carbohydrate core-shell microcapsule prepared by co-axial electrospray and the addition of oxidation protection compounds enhance the oxidative stability of the encapsulated AP.

Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components

This study investigated the contribution of bran antioxidants and lipids to the stabilizing effect of cereal bran on vitamin A during accelerated storage. Hereto, wheat and rice bran samples subjected to a sequential extraction process were used. Vitamin A stabilization was more pronounced for wheat compared to rice bran. This was attributed to the higher antioxidant capacity and lower degree of lipid oxidation of wheat compared to rice bran. Removal of the chloroform/methanol-extractable fraction resulted in a substantial decrease in vitamin A retention from 78 to 26% for wheat bran and from 30 to 0% for rice bran after 2 weeks of accelerated storage. However, the vitamin A-stabilizing effect could not be attributed to specific components. The ability of cereal bran to stabilize vitamin A is therefore believed to be determined by the balance of antioxidants, pro-oxidants, and oxidation-sensitive components in the system.

Solubility and Thermodynamic Analysis of Isotretinoin in Different (DMSO + Water) Mixtures

The solubility and solution thermodynamics of isotretinoin (ITN) (3) in numerous {dimethyl sulfoxide (DMSO) (1) + water (H2O) (2)} combinations were studied at 298.2-318.2 K under fixed atmospheric pressure of 101.1 kPa. A shake flask methodology was used to determine ITN solubility, and correlations were made using the "van't Hoff, Apelblat, Buchowski-Ksiazczak λh, Yalkowsky-Roseman, Jouyban-Acree, and Jouyban-Acree-van't Hoff models". In mixtures of {(DMSO (1) + H2O (2)}, the solubility of ITN in mole fractions was enhanced with the temperature and DMSO mass fraction. The mole fraction solubility of ITN was highest in neat DMSO (1.02 × 10-1 at 318.2 K) and lowest in pure H2O (3.14 × 10-7 at 298.2 K). The output of computational models revealed good relationships between the solubility data from the experiments. The dissolution of ITN was "endothermic and entropy-driven" in all of the {(DMSO (1) + H2O (2)} mixtures examined, according to the positive values of measured thermodynamic parameters. Enthalpy was discovered to be the driving force behind ITN solvation in {(DMSO (1) + H2O (2)} combinations. ITN-DMSO displayed the highest molecular interactions when compared to ITN-H2O. The outcomes of this study suggest that DMSO has a great potential for solubilizing ITN in H2O.

Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity

Food fortification is an efficient strategy to combat vitamin A deficiency. However, the stability of vitamin A during storage is low. Cereal bran can be used as a natural and affordable stabilising agent, but the mechanism behind this stabilisation remains unclear. To unravel this mechanism, vitamin A stabilisation was studied during an accelerated storage experiment (60 °C, 70% relative humidity) using a set of 30 in-house modified wheat bran samples. The characteristics of these samples were linked to vitamin A stabilisation during storage using forward regression modelling. While all wheat bran samples could stabilise vitamin A to a significant extent, the stabilising effect was more pronounced for samples with a high antioxidant capacity, high bound lipid content and low lipase activity. The main effect of lipase activity was more than thrice as large as the main effects of antioxidant capacity and bound lipid content. These results suggest that wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect. Based on these findings, modified wheat bran mixed with vitamin A can be a cost-effective and healthy aid in food fortification by providing high vitamin A stability.

Solubilization and Thermodynamic Analysis of Isotretinoin in Eleven Different Green Solvents at Different Temperatures

The solubilization and thermodynamic analysis of isotretinoin (ITN) in eleven distinct green solvents, such as water, methyl alcohol (MeOH), ethyl alcohol (EtOH), 1-butyl alcohol (1-BuOH), 2-butyl alcohol (2-BuOH), ethane-1,2-diol (EG), propane-1,2-diol (PG), polyethylene glycol-400 (PEG-400), ethyl acetate (EA), Transcutol-HP (THP), and dimethyl sulfoxide (DMSO) was studied at several temperatures and a fixed atmospheric pressure. The equilibrium approach was used to measure the solubility of ITN, and the Apelblat, van’t Hoff, and Buchowski−Ksiazczak λh models were used to correlate the results. The overall uncertainties were less than 5.0% for all the models examined. The highest ITN mole fraction solubility was achieved as 1.01 × 10−1 in DMSO at 318.2 K; however, the least was achieved as 3.16 × 10−7 in water at 298.2 K. ITN solubility was found to be enhanced with an increase in temperature and the order in which it was soluble in several green solvents at 318.2 K was as follows: DMSO (1.01 × 10−1) > EA (1.73 × 10−2) > PEG-400 (1.66 × 10−2) > THP (1.59 × 10−2) > 2-BuOH (6.32 × 10−3) > 1-BuOH (5.88 × 10−3) > PG (4.83 × 10−3) > EtOH (3.51 × 10−3) > EG (3.49 × 10−3) > MeOH (2.10 × 10−3) > water (1.38 × 10−6). ITN−DMSO showed the strongest solute−solvent interactions when compared to the other ITN and green solvent combinations. According to thermodynamic studies, ITN dissolution was endothermic and entropy-driven in all of the green solvents tested. The obtained outcomes suggested that DMSO appears to be the best green solvent for ITN solubilization.

The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions

In this study, vitamin A was encapsulated within oil-in-water emulsions by high-pressure microfluidization prepared using phosphate buffer (90%), corn oil (10%), and whey protein isolate (2%) as an emulsifier. The influence of microfluidization pressure (10, 50, 100, 200 MPa) on the particle size, zeta potential, and the physical and chemical stability of emulsions was evaluated. The physical stability of emulsion was determined by multiple light scattering technique. The content of vitamin A was measured by HPLC–DAD during an accelerated storage test at 40 °C during 4 weeks. The color of the samples was monitored using a colorimeter. The results showed that the lowest particle size distribution and the highest absolute value of zeta potential on the droplets’ surface charge were obtained by applying a pressure of 100 MPa. Nanoemulsions prepared at 100 MPa also showed the highest colloidal stability. However, higher microfluidization pressure (up to 200 MPa) had a negative impact on the prepared emulsion’s stability. The results of chemical stability by HPLC measurements during storage time were in agreement with the results of physical stability and color change.

Role of Carotenoids in Cardiovascular Disease

Carotenes are fat-soluble pigments found in a variety of foods, the majority of which are fruits and vegetables. They may have antioxidant biological properties due to their chemical makeup and relationship to cellular membranes. And over 700 carotenoids have been found, with—carotene, lutein, lycopene, and zeaxanthin is the most significant antioxidant food pigments. Their capacity to absorb lipid peroxides, reactive oxygen species (ROS) and nitrous oxide is likely linked to their anti-oxidative properties (NO). The daily requirements for carotenoids are also discussed in this chapter. Heart disease is still a prominent source of sickness and mortality in modern societies. Natural antioxidants contained in fruits and vegetables, such as lycopene, a-carotene, and B-carotene, may help prevent CVD by reducing oxidative stress, which is a major factor in the disease’s progression. Numerous epidemiological studies have backed up the idea that antioxidants might be utilized to prevent and perhaps treat cardiovascular illnesses at a low cost. Supplements containing carotenoids are also available, and their effectiveness has been proven. This article provides an overview of carotenoids’ chemistry, including uptake, transport, availability, metabolism, and antioxidant activity, including its involvement with disease prevention, notably cardiovascular disease.

Vitamin A fortification: Recent advances in encapsulation technologies

Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.

Selective biosynthesis of retinol in S. cerevisiae

The vitamin A component retinol has become an increasingly sought-after cosmetic ingredient. In previous efforts for microbial biosynthesis of vitamin A, a mixture of retinoids was produced. In order to efficiently produce retinol at high purity, the precursor and NADPH supply was first enhanced to improve retinoids accumulation in the S. cerevisiae strain constructed from a β-carotene producer by introducing β-carotene 15,15'-dioxygenase, following by screening of heterologous and endogenous oxidoreductases for retinal reduction. Env9 was found as an endogenous retinal reductase and its activity was verified in vitro. By co-expressing Env9 with the E. coli ybbO, as much as 443.43 mg/L of retinol was produced at 98.76% purity in bi-phasic shake-flask culture when the antioxidant butylated hydroxytoluene was added to prevent retinoids degradation. The retinol titer reached 2479.34 mg/L in fed-batch fermentation. The success in selective biosynthesis of retinol would lay a solid foundation for its biotechnological production.

Effect of controlled differential sieving processing on micronutrient contents and in vivo antioxidant activities of Hibiscus sabdariffa L. calyxes powder

Sun-dried calyxes of Hibiscus sabdariffa were finely grinded and fractionated by controlled differential sieving processing (CDSp) into four granulometric classes. The obtained powder fractions were examined for their micronutrient contents and in vivo antioxidant properties in high-fat diet induced oxidation model rats. Unsieved powder and lyophilized ethanolic extract were used for comparison. Micronutrient contents and antioxidant properties were significantly influenced (p < 0.05) by particle sizes. The mineral, vitamin, carotenoid and anthocyanin contents were shown to be higher in smaller powder particles. Comparatively, the ethanolic extract powder had the higher carotenoid, vitamin and anthocyanin contents while the superfine powders < 180 µm and 180-212 µm had the higher mineral contents and antioxidant properties which was characterized by high superoxide dismutase, catalase activities and low malondialdehyde production. Plant grinding followed by CDSp may be an option to improve micronutrient content and antioxidant activity of plant powders.

Micro- and nano-encapsulation of β-carotene in zein protein: size-dependent release and absorption behavior

β-Carotene is a lipophilic bioactive compound, providing significant health benefits. Formulation of β-carotene-enriched functional foods is a challenge, due to its poor stability, sensitivity towards light, temperature, oxygen, and its poor water solubility which leads to low bioaccessibility and bioavailability. Targeted delivery and controlled release of bioactive compounds directly depend on the encapsulating matrix and particle size. This work reports an effective encapsulation of β-carotene in zein matrix with glycerol as stabilizing agent. β-Carotene was encapsulated in zein protein matrix with different core-to-wall ratios (1 : 10, 1 : 50 and 1 : 100) at micro- and nano-level, through spray drying and electrospraying techniques, respectively. A comparative evaluation of processing technique, resulting particle size and its impact on powder flow properties, dissolution, release and absorption behaviour was conducted. Results showed that up to 81% of encapsulation efficiency was achieved for the nanoencapsulated form obtained through the electrospraying technique. Nanoencapsulates showed excellent dissolution behaviour compared to microencapsulates due to reduced particle size and larger surface area. Further, under simulated in vitro gastrointestinal conditions, nanoencapsulates showed faster release than microparticles. Among the three ratios tested, nanoencapsulates at 1 : 50 were found to be optimal with ∼73% encapsulation efficiency, exhibiting faster release giving more bioaccessibility, with 1.29- and 1.36-fold higher permeability than 1 : 10 and 1 : 100 formulations, respectively. Additionally, the 1 : 50 nanoencapsulates gave ∼1.7-fold increased permeability compared to microparticles at the end of 3 h using an ex vivo everted gut sac technique. This study proves the potential of zein nanoparticles for enhanced permeability and bioavailability of β-carotene.

Antioxidants entrapment in polycaprolactone microparticles using supercritical assisted injection in a liquid antisolvent

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The efficient entrapment of antioxidants in PCL microparticles was obtained.

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Coprecipitates showed slower and controlled dissolution compared to pure compounds.

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Coprecipitation preserved the scavenging activity of the entrapped antioxidants.

In this work, the entrapment of two antioxidants, α-lipoic acid (ALA) and eugenol (EUG), in polycaprolactone (PCL) microparticles, using the supercritical assisted injection in a liquid antisolvent (SAILA), is proposed.

Using SAILA, spherical and non-aggregated PCL particles, with average sizes between 0.2 and 1.2 μm, were produced. Then, coprecipitation experiments were performed: PCL/EUG and PCL/ALA particles with an average size of 0.99 ± 0.34 μm and 0.99 ± 0.18 μm, respectively, were produced, with entrapment efficiencies up to 90 %, considerably higher than results reported in the literature. EUG and ALA coprecipitates showed complete release kinetics in a maximum time of 2 days respect to dissolution time of about 4 h and 5 h of unprocessed EUG and ALA, respectively. Furthermore, the antioxidant power of the used compounds was preserved in the obtained co-precipitates.

Micronutrients and in vivo antioxidant properties of powder fractions and ethanolic extract of Dichrostachys glomerata Forssk. fruits

Dichrostachys glomerata powders were processed by sieve fractionation and ethanolic extraction followed by freeze-drying. The micronutrient contents and the in vivo antioxidant properties of powder fractions in rats' high-fat diet-induced oxidation model were determined. Sieved fractionation was achieved by finely grinding the Dichrostachys fruits and fractionating on a sieve column to retain particle of sizes <180, 180-212, 212-315, and ≥315 µm. Unsieved powder and lyophilized ethanolic extract were used as control. All the powders were examined for the minerals, total carotenoids, and vitamins contents. For in vivo antioxidant properties assessment, the individual powder was dissolved in water and administered to rats at the dose of 250 mg/kg body weight. Oxidation was induced by treating the rat with high-fat diet, and the measured parameters were malondialdehyde, superoxide dismutase, and catalase activities. The results showed a significant influence (p < .05) of particle size on the micronutrient contents and in vivo antioxidant properties. The smaller the particle size of the powder fractions, the higher the minerals, vitamins, total carotenoids contents, and antioxidant properties. Comparatively, the ethanolic powder had the highest carotenoids content, while the powders of particle size <180 µm and 180-212 µm had the highest minerals and vitamin contents. The highest antioxidant properties were characterized by high superoxide dismutase, catalase activities, and low malondialdehyde production. The grinding of Dichrostachys fruit followed by controlled differential sieving process may compete with ethanol extraction for an efficient concentration of bioactive compounds and micronutrients except carotenoids.

Cereal bran protects vitamin A from degradation during simmering and storage

Food supplementation with vitamin A is an efficient strategy to combat vitamin A deficiency. The stability of vitamin A during cooking and storage is, however, low. We here show that cereal bran protects retinyl palmitate (RP) during simmering and storage. Native wheat bran stabilized RP the most during simmering. About 75% RP was recovered after 120 min of cooking, while all RP was lost after 80 min in the absence of bran. Heat-treated rice bran protected RP the best during forced storage, with a 35% recovery after 8 weeks. RP was degraded entirely in the absence of bran in less than one week. Results suggested that the physical entrapment of oil within the large wheat bran particles protects RP from the action of water and pro-oxidants during simmering. During storage, the high amount and diversity of lipid components present in rice bran are presumably responsible for its protective effect.

Vitamin D microencapsulation and fortification: Trends and technologies

Today, as per the latest medical reports available, majority of the population throughout globe is facing vitamin D (Vit D) deficiency. Even in sub-tropical countries like India and many others Vit D deficiency is highly prevalent despite the exuberant available sunshine (a major source of Vit D) throughtout the year. The reason could be attributed to an array of factors including socioeconomical, cultural and religious. Further, other than the sunlight, there are very limited sources of Vit D to fulfil the recommended dietary allowance of Vit D (RDA: 400-800 IU per day). A large proportion of Vit D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vita D, an important micronutrient, is essentially required for the prevention of disorders such as neurodegenerative diseases, cardiovascular diseases, cancer etc. in addition to its traditional role in bone metabolism. Therefore, in order to meet the daily requirements of Vit D for human body, WHO has recognized fortification as the most efficient and safest method to address malnutrition. But there are innumerable chellenges involved during food fortification using Vit D as fortificants such as homogeneity into the food matrix, physico-chemical/photochemical degradation, loss during processing and storage, interactions with other components of food matrix resulting into change in taste, texture and appearance thus affecting acceptability, palatability and marketability. Fortification of Vit D into food products especially the ones which have an aqueous portion, is not simple for food technologist. Recent advances in nanotechnology offer various microencapsulation techniques such as liposome, solid-lipid particles, nanostructured lipid carriers, emulsion, spray drying etc. which have been used to design efficient nanomaterials with desired functionality and have great potential for fortification of fortificants like Vit D. The present review is an undate on Vit D, in light of its fortification level, RDA, factors affecting its bioavailability and various microencapsulation techniques adopted to develop Vit D-nanomaterials and their fate in food fortification.

Assessment of dynamic bioaccessibility of curcumin encapsulated in milled starch particle stabilized Pickering emulsions using TNO's gastrointestinal model

Pickering emulsions stabilized by milled starch particles have been developed as a novel food-grade formulation to enhance the bioaccessibility of poorly soluble bioactive compounds (i.e., curcumin) by controlling the digestion of lipids in the human gastrointestinal (GI) tract. The dynamic bioaccessibilities of curcumin with and without encapsulation in the Pickering emulsion were evaluated using the dynamic TNO's gastrointestinal (TIM-1) model. For comparison, their digestion profiles were also studied using the in vitro pH-stat lipolysis model. With the combination of two in vitro models, the effect of the milled starch particle stabilized Pickering emulsions on the bioaccessibility of curcumin was fully revealed. There are large differences between the bioaccessibility values of curcumin samples obtained by these two models. Simulated small intestinal lipolysis in the pH-stat model revealed that the bioaccessibility of curcumin encapsulated in the Pickering emulsion was 27.6%, which was larger than 22.1% for free curcumin suspended in the bulk oil phase. The bioaccessibility of curcumin was 50.7% in the emulsion system and 7.8% in the bulk oil when using the TIM-1 model, which simulated the digestion conditions of the entire human GI tract. The digestion mechanism of the milled starch particle stabilized Pickering emulsions in the upper GI tract was well elucidated by the TIM-1 model. The gradual release and improved dissolution profile of the milled starch particle stabilized Pickering emulsions highlighted their potential as delivery systems for lipophilic bioactive compounds.

Stability andin vitrodigestion study of curcumin-encapsulated in different milled cellulose particle stabilized Pickering emulsions

Figurein vitrolipolysis of curcumin encapsulated Pickering emulsions stabilized by milled cellulose.

Vitamin A Production by Engineered Saccharomyces cerevisiae from Xylose via Two-Phase in Situ Extraction

Vitamin A is an essential human micronutrient and plays critical roles in vision, reproduction, immune system, and skin health. Current industrial methods for the production of vitamin A rely on chemical synthesis from petroleum-derived substrates, such as acetone and acetylene. Here, we developed a biotechnological method for production of vitamin A from an abundant and nonedible sugar. Specifically, we engineered Saccharomyces cerevisiae to produce vitamin A from xylose-the second most abundant sugar in plant cell wall hydrolysates-by introducing a β-carotene biosynthetic pathway, and a gene coding for β-carotene 15,15'-dioxygenase (BCMO) into a xylose-fermenting S. cerevisiae. The resulting yeast strain produced vitamin A from xylose at a titer 4-fold higher than from glucose. When a two-phase in situ extraction strategy with dodecane or olive oil as an extractive agent was employed, vitamin A production improved additional 2-fold. Furthermore, a xylose fed-batch fermentation with dodecane in situ extraction achieved a final titer of 3350 mg/L vitamin A, which consisted of retinal (2094 mg/L) and retinol (1256 mg/L). These results suggest that potential limiting factors of vitamin A production in yeast, such as insufficient supply of isoprenoid precursors, and limited intracellular storage capacity, can be effectively addressed by using xylose as a carbon source, and two-phase in situ extraction. The engineered S. cerevisiae and fermentation strategies described in this study might contribute to sustainable and economic production of vitamin A, and vitamin A-enriched bioproducts from renewable biomass.

Microgels for long-term storage of vitamins for extended spaceflight

Biocompatible materials that can encapsulate large amounts of nutrients while protecting them from degrading environmental influences are highly desired for extended manned spaceflight. In this study, alkaline-degradable microgels based on poly(N-vinylcaprolactam) (PVCL) were prepared and analysed with their regard to stabilise retinol which acts as a model vitamin (vitamin A₁). It was investigated whether the secondary crosslinking of the particles with a polyphenol can prevent the isomerisation of biologically active all-trans retinol to biologically inactive cis-trans retinol. Both loading with retinol and secondary crosslinking of the particles was performed at room temperature to prevent an early degradation of the vitamin. This study showed that PVCL microgels drastically improve the water solubility of hydrophobic retinol. Additionally, it is demonstrated that the highly crosslinked microgel particles in aqueous solution can be utilised to greatly retard the light- and temperature-induced isomerisation process of retinol by a factor of almost 100 compared to pure retinol stored in ethanol. The use of microgels offers various advantages over other drug delivery systems as they exhibit enhanced biocompatibility and superior aqueous solubility.

Plant protein-based hydrophobic fine and ultrafine carrier particles in drug delivery systems

For thousands of years, plants and their products have been used as the mainstay of medicinal therapy. In recent years, besides attempts to isolate the active ingredients of medicinal plants, other new applications of plant products, such as their use to prepare drug delivery vehicles, have been discovered. Nanobiotechnology is a branch of pharmacology that can provide new approaches for drug delivery by the preparation of biocompatible carrier nanoparticles (NPs). In this article, we review recent studies with four important plant proteins that have been used as carriers for targeted delivery of drugs and genes. Zein is a water-insoluble protein from maize; Gliadin is a 70% alcohol-soluble protein from wheat and corn; legumin is a casein-like protein from leguminous seeds such as peas; lectins are glycoproteins naturally occurring in many plants that recognize specific carbohydrate residues. NPs formed from these proteins show good biocompatibility, possess the ability to enhance solubility, and provide sustained release of drugs and reduce their toxicity and side effects. The effects of preparation methods on the size and loading capacity of these NPs are also described in this review.

A novel multi-tiered experimental approach unfolding the mechanisms behind cyclodextrin-vitamin inclusion complexes for enhanced vitamin solubility and stability

This study was conducted to provide a mechanistic account for understanding the synthesis, characterization and solubility phenomena of vitamin complexes with cyclodextrins (CD) for enhanced solubility and stability employing experimental and in silico molecular modeling strategies. New geometric, molecular and energetic analyses were pursued to explicate experimentally derived cholecalciferol complexes. Various CD molecules (α-, β-, γ-, and hydroxypropyl β-) were complexed with three vitamins: cholecalciferol, ascorbic acid and α-tocopherol. The Inclusion Efficiency (IE%) was computed for each CD-vitamin complex. The highest IE% achieved for a cholecalciferol complex was for 'βCDD₃-8', after utilizing a unique CD:cholecalciferol molar synthesis ratio of 2.5:1, never before reported as successful. 2HPβCD-cholecalciferol, γCD-cholecalciferol and α-tocopherol inclusion complexes (IC's) reached maximal IE% with a CD:vitamin molar ratio of 5:1. The results demonstrate that IE%, thermal stability, concentration, carrier solubility, molecular mechanics and intended release profile are key factors to consider when synthesizing vitamin-CD complexes. Phase-solubility data provided insights into the design of formulations with IC's that may provide analogous oral vitamin release profiles even when hydrophobic and hydrophilic vitamins are co-incorporated. Static lattice atomistic simulations were able to validate experimentally derived cholecalciferol IE phenomena and are invaluable parameters when approaching formulation strategies using CD's for improved solubility and efficacy of vitamins.

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrates.

Vitamin Fortification of Fluid Milk

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

Food and Nutrition Insecurity in Selected Rural Communities of KwaZulu-Natal, South Africa-Linking Human Nutrition and Agriculture

Lack of access to nutritious and balanced diets remains a major impediment to the health and well-being of people living in rural areas. The study utilizes a qualitative systematic approach to conduct an environmental scan and review of scientific literature of studies conducted in South Africa, specifically KwaZulu-Natal (KZN). Availability and access to nutritious, diverse and balanced diets were identified as key constraints for achieving food and nutrition security as well as for human health and well-being. This has led to both under- and over-nutrition, with the former, in particular stunting, affecting children under 5 years. A high incidence of over-nutrition, both overweight and obesity, was observed among black African females. In South Africa, poor people rely mostly on social grants and cannot afford a balanced diet. Under these circumstances, agriculture could be used to increase availability and access to diverse and nutritious foods for the attainment of a balanced diet. The wider use of traditional vegetable crops and pulses could improve availability and access to healthy and locally available alternatives. The promotion of household and community food gardens, and the use of nutrient dense crops with low levels of water use, i.e., high nutritional water productivity, offers prospects for addressing malnutrition in poor rural areas.

Vitamin A degradation in triglycerides varying by their saturation levels

Vitamin A deficiency has a widespread occurrence globally and is considered as one of the world's most serious health risk factors. Potential solutions to address this deficiency include dietary diversification or supplementation, but food fortification is generally accepted as the most cost-effective solution. The main issue with food fortification of this vitamin is related to its high instability in food matrices. Dilution of vitamin A in triglycerides is a natural and appropriate way to stabilize this compound. We show here that vitamin A palmitate stability increases with increasing concentration of triglycerides. Moreover, we found that vitamin A palmitate displays improved stability in more saturated oils. Using various temperatures, and Arrhenius plots of experiments performed at storage temperatures between 30°C and 60°C for oils varying by their saturation and crystallinity, we demonstrate that crystallization is not responsible for this phenomenon. Additionally, we show by centrifugation that vitamin A is preferably solubilized in the liquid phase compared to the crystalline phase, explaining that triglyceride crystallization does not stabilize vitamin A palmitate. It is proposed that unsaturated fats generate more oxidation products such as radicals and peroxides, leading to a quicker degradation of vitamin A.

Controlled release of retinyl acetate from β-cyclodextrin functionalized poly(vinyl alcohol) electrospun nanofibers

Retinyl acetate (RA) was effectively incorporated into electrospun nanofibers of poly(vinyl alcohol) (PVA) containing β-cyclodextrin (β-CD) in order to form inclusion complexes for encapsulation to prolong shelf life and thermal stability. The physical and thermal properties of encapsulated RA were determined by scanning electron microscopy (SEM), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). The nanofibers of PVA/RA and PVA/RA/β-CD exhibited bead free average fiber diameters of 264 ± 61 and 223 ± 49 nm, respectively. The surface chemistry of the functional nanofibers was investigated by X-ray photoelectron spectroscopy (XPS). Thermogravimetric analysis (TGA) demonstrated different thermal stabilities between the bioactive and the polymer, with and without β-CD. Square-wave voltammogram peak current changes were used to follow the release kinetics of RA from the nanofibers. Results indicate that RA coated inside PVA/β-CD nanofibers was protected against oxidation much better than RA in PVA nanofibers and should extend the shelf life. In addition, RA encapsulated in the PVA/β-CD had better thermal stability than PVA nanofibers.

Vitamin A Palmitate-β-cyclodextrin inclusion complexes: characterization, protection and emulsification properties

The interest in the production of foods enriched with vitamins, in order to prevent diseases related with their deficiency, has recently increased. However, the low stability and the low water solubility of certain vitamins make difficult their incorporation in foodstuff, especially in water-based formulations. This limitation is typically overcome by using encapsulating systems such as cyclodextrins. In this paper the formation of water-soluble inclusion complexes of Vitamin A Palmitate with β-cyclodextrins, without the use of organic solvents, is described. The objective was to increase the water solubility of Vitamin A Palmitate and its stability against different external factors to eventually enrich aqueous-based products. The stability of Vitamin A Palmitate in the complexes towards temperature, oxygen and UV light was investigated. All results showed a notably increase of Vitamin A Palmitate water solubility and stability in front of those variables when encapsulated. The surface activity of the complex suggests its possible use as stabilizer in emulsion formulations.