Vitamin A belongs to the group of fat-soluble vitamins and under this name are included some chemically related substances as all-trans-retinol and retinyl esters. Owing to their chemical structure, they are very sensitive to oxidation induced by light, heat, moisture and oxidising agents. Their stability during storage is therefore seriously compromised. Carotenoids, whose most active compound is Beta-carotene, serve as pro-vitamin A source and behave as retinoids upon oxidation. Since several years encapsulation has emerged as a promising approach to preserve the integrity of vitamin A and Beta-carotene over time. This review describes the present state of art of vitamin A encapsulation methods and technologies and offers insights on their applications for the development of dietary supplements. Hence, only food-safe manufacturing process have been considered.

Chapter 8. Encapsulation of Vitamin A: A Current Review on Technologies and Applications

ALBERTINI, BEATRICE;DI SABATINO, MARCELLO;PASSERINI, NADIA
2012

Abstract

Vitamin A belongs to the group of fat-soluble vitamins and under this name are included some chemically related substances as all-trans-retinol and retinyl esters. Owing to their chemical structure, they are very sensitive to oxidation induced by light, heat, moisture and oxidising agents. Their stability during storage is therefore seriously compromised. Carotenoids, whose most active compound is Beta-carotene, serve as pro-vitamin A source and behave as retinoids upon oxidation. Since several years encapsulation has emerged as a promising approach to preserve the integrity of vitamin A and Beta-carotene over time. This review describes the present state of art of vitamin A encapsulation methods and technologies and offers insights on their applications for the development of dietary supplements. Hence, only food-safe manufacturing process have been considered.
Food and Nutritional Components in Focus No. 1. Vitamin A and Carotenoids: Chemistry, Analysis, Function and Effects.
113
128
B. Albertini; M. Di Sabatino; N. Passerini
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/127039
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