Reena Patil, Anupama Singh, Sheetal Mane, Tapas Roy
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引用次数: 0
摘要
微流控、喷雾干燥和离心挤压等微纳米封装技术已广泛应用于制药、食品、化妆品和农业等多个行业，以提高维生素 A 等活性成分的稳定性、保质期和生物利用度。因此，有必要丰富我们的基本饮食，以防止人群中维生素 A 的缺乏。本综述重点关注解决维生素 A 短缺问题、改善重要维生素 A 输送的封装技术及其在食品中的应用。此外，随着纳米给药战略在食品和饮料领域的推广，还需要进行更多的研究，以确保其安全性。
Emerging encapsulation strategies for vitamin A fortification in food sector: an overview
Micro- and nano-encapsulation techniques, such as microfluidization, spray drying, and centrifugal extrusion, have been widely utilized in various industries, including pharmaceuticals, food, cosmetics, and agriculture, to improve the stability, shelf life, and bioavailability of active ingredients, such as vitamin A. Emulsion-based delivery platforms offer feasible and appropriate alternatives for safeguarding, encapsulating, and transporting bioactive compounds. Therefore, there is a need to enrich our basic diet to prevent vitamin A deficiency within a population. This review focused on addressing vitamin A shortages, encapsulation techniques for improving the delivery of vital vitamins A and their food applications. Additionally, more studies are required to guarantee the security of nano-delivery strategies, as they proliferate in the food and beverage sector.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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