Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review.

Yunbing Tan, David Julian McClements

Journal: Food chemistry 2021;348():129148

PMID: 33515946

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Abstract

The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.

Address: Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2021.129148

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MeSH Terms: Biological Availability, Digestion, Emulsifying Agents, Humans, Micelles, Oils, Solubility, Vitamins