Recent advances in technologies for vitamin A protection in foods.
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Date
2008
DOI
Open Access Location
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Publisher
Elsevier
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Abstract
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.
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Keywords
Vitamin A, Retinoids, Encapsulation, Nutrition, Neutraceutical, Food fortification, Oxidation, Isomerization, Nanotechnology
Citation
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.