Maurya, V. K., Bashir, K., & Aggarwal, M. (2020). Vitamin D microencapsulation and fortification: Trends and technologies. The Journal of steroid biochemistry and molecular biology, 196, 105489. https://doi.org/10.1016/j.jsbmb.2019.105489
This article reviews the general vitamin D deficiencies and the current available strategies to prevent and/ or restore this in the form of fortified foods. Several aspects are discussed, including vitamin D synthesis and absorption, current policies and techniques for fortification of food with vitamin D and its limitations and encapsulation of vitamin D as a new fortification technique.
In short, vitamin D deficiency is a worldwide problem covering all population layers. Fortified foods are considered a low cost and accessible way to improve the population’s intake of vitamin D. However, currently vitamin D is directly added to the food, resulting in degradation of a large part of the vitamin due to its processing and storage. In addition, most fortified foods that are currently available are dairy products, excluding a part of the population. Encapsulation of vitamin D before adding to the food might offer a solution and several encapsulation techniques are discussed.
LIPOSOMA HEALTH did not provide the products used in this experiment