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.
Food Chem. 2021 Jun 30;348:129148. doi: 10.1016/j.foodchem.2021.129148. Epub 2021 Jan 19.
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.
了解食物基质如何影响其生物利用度，可以提高油溶性维生素（维生素 A、D、E 和 K）在强化食品中的效力。在这篇综述中，强调了影响油溶性维生素生物利用度的主要食物基质效应：油含量、油组成、颗粒大小、界面特性和食品添加剂。在人体肠道中，液滴大小和聚集状态通过调节脂质消化、维生素释放和维生素溶解来影响维生素的生物利用度。小的孤立油滴中的维生素通常比大的或聚集的维生素具有更高的生物利用度。因此，乳化剂、稳定剂或质构改良剂可以通过影响液滴大小或聚集来影响生物利用度。混合胶束中疏水区的尺寸取决于脂质类型：如果这些区域太小，维生素的生物利用度就会很低。总的来说，这篇综述强调了精心设计食物基质以提高维生素生物利用度的重要性。
