Review article vitamin E: a multi-functional ingredient for health enhancement and food preservation

Abstract

Vitamin E (tocopherols and tocotrienols) has demonstrated significant biological effects on enhancing human health and play a promising role in food systems. Studies have shown the relative antioxidant activity of vitamin E contributes to food preservation. It can reduce the negative impact of chemical reactions on food systems by improving their safety, nutritional value, and shelf-life. This review aims to discuss the functionality of vitamin E, mainly focusing on its sources, physico-chemical characteristics, biological functions, and application as a food stabilizer. Relevant studies were identified through searches in online databases such as Scopus, PubMed, ISI Web of Science, and Google Scholar using appropriate keywords. Vitamin E has been found to act on cellular signaling pathways, effectively combating oxidative stress which benefits for anti-inflammation, anti-cancer, cardioprotection, neuroprotection, skin health, and other degenerative conditions. The functions of γ- and δ- tocotrienol and tocopherol have been found to exhibit anti-inflammation and anti-cancer properties. Vitamin E also contributes to cardio health via cardiomyocyte anti-apoptosis. Additionally, vitamin E offers good protection against lipid peroxidation under food processing and storage conditions. Vitamin E works in oils, fats, and active packaging by stabilizing their lipid components to prevent off-flavours and changes in the colour of the food constituents. Supplementation of α-tocopherol up to 0.2% in oils is able provide higher oxidative stability. Therefore, it can be inferred that vitamin E could be utilized as a functional ingredient in food preservation and for enhancing nutritional quality.