Vitamin D microencapsulation and fortification: Trends and technologies
J. of Steroid Biochemistry and Molecular Biology, Vol 196, Feb 2020, 105489, https://doi.org/10.1016/j.jsbmb.2019.105489
Vaibhav KumarMauryaaKhalidBashirbManjeetAggarwala
FORTIFICATION IN VITAMINDWIKI
Fortification works, even if food is cooked, but govts rarely fortifiy with enough
Govts, food producers, and families can fortify:
milk, yogurt, beer, bread, cereals, cooking oil, soups, jams, jellys, honey, snack bars, etc.
Some interesting fortification articles
- Biofortification with Vitamin D - several studies
- Vitamin D fortification in Europe preventing 27,000 Cancer deaths, could prevent 129,000 – May 2022
- Vitamin D fortification could eliminate 1 in 10 Cancer deaths in the EU – May 2022
- After years of adding vitamin D, Finland now has 38 ng levels - March 2022
- Fortification with Vitamin D works – 16 studies of Danish experience – July 2021
- Vitamin D fortification of beverages – Review March 2022
- Bread fortified with Vitamin D - many studies 13+ studies
- International Conference of Vitamin D Fortification of Food (India) – Sept 2018
- 2400 IU of vitamin D needed to get most Northern adults above 20 ng – June 2020
- Vitamin D home fortification- don't wait 100 years for your govt
VitaminDWiki Fortification pages with BREAD in title
This list is automatically updated
Change of Vitamin D Fortification in Denmark
- 60 percent more life births after infertility diagnosis if Vitamin D fortification (Denmark) - Nov 2019
- Vitamin D food fortification during pregnancy reduced gestational diabetes in daughters by 13 percent – Nov 2018
- Vitamin D added to margarine reduced inflammatory bowel disease by 13 percent 30 years later – Nov 2019
- Preeclampsia of offspring cut in half if mother who smoked had vitamin D fortified margarine – Dec 2017
- Danish study of childhood diseases vs vitamin D fortification – May 2013
- 9 studies by Denmak D-Tech group (fortifiy Margarine with Vitamin D) online as of Nov 2019
Encapsulation
- Nanoemulsion Vitamin D may be a substantially better form
- Advances in Vitamin D emulsions, nanoparticles, etc. – Jan 2019
- Forms of Vitamin D category listing has
113 items along with related searches - Liposomal Vitamin D cocktail targets some lung cancers – June 2018
- Vitamin D encapsulated in gum arabic 4X more bioavailable (in rat test)- July 2020
- The lungs can activate vitamin D locally – a Vitamin D inhaler may help lungs – Aug 2016
- Nanoparticles could be used to increase vitamin D getting to the gut – Oct 2015
- Vitamin D Emulsions - nano 2X better than coarse – Dec 2017
Other Emulsified supplements are also good
Download the PDF from VitaminDWiki
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.
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