Vitamin A deficiency affects many children in the developing world, and is preventable via food or pharmaceutical supplementation. The main technical barrier to the fortification of food with vitamin A is its susceptibility to oxidation and isomerization, which result in loss of nutritional efficacy. This review discusses recent technological avenues for stabilizing vitamin A in foods.
Loveday, S. M., & Singh, H. (2008). Recent advances in technologies for vitamin A protection in foods. Trends in Food Science & Technology, 19(12), 657-668.