Abstract：
Vitamins are responsible for providing biological properties to the human body; however, their instability under certain environmental conditions limits their utilization in the food industry. The objective was to conduct a systematic review on the use of biopolymers and lipid bases in microencapsulation processes, assessing their impact on the stability, controlled release, and viability of fortified foods with microencapsulated vitamins. The literature search was conducted between the years 2013-2023, gathering information from databases such as Scopus, PubMed, Web of Science and publishers including Taylor & Francis, Elsevier, Springer and MDPI; a total of 49 articles were compiled The results were classified according to the microencapsulation method, considering the following information: core, coating material, solvent, formulation, process conditions, particle size, efficiency, yield, bioavailability, bioaccessibility, in vitro release, correlation coefficient and references. It has been evidenced that gums are the most frequently employed coatings in the protection of vitamins (14.04%), followed by alginate (10.53%), modified chitosan (9.65%), whey protein (8.77%), lipid bases (8.77%), chitosan (7.89%), modified starch (7.89%), starch (7.02%), gelatin (6.14%), maltodextrin (5.26%), zein (3.51%), pectin (2.63%) and other materials (7.89%). The factors influencing the release of vitamins include pH, modification of the coating material and crosslinking agents; additionally, it was determined that the most fitting mathematical model for release values is Weibull, followed by Zero Order, Higuchi and Korsmeyer-Peppas; finally, foods commonly fortified with microencapsulated vitamins were described, with yogurt, bakery products and gummy candies being notable examples.
摘要：
维生素负责为人体提供生物学特性；然而，它们在某些环境条件下的不稳定性限制了它们在食品工业中的应用。目的是对微囊化过程中生物聚合物和脂质基础的使用进行系统评价，评估它们对稳定性的影响，控释,和含有微胶囊化维生素的强化食品的活力。文献检索在2013-2023年间进行，从Scopus等数据库收集信息，PubMed,WebofScience和出版商，包括Taylor&Francis,Elsevier,施普林格和MDPI;共编写了49篇文章,根据微囊化方法对结果进行分类,考虑以下信息：核心，涂层材料,溶剂,配方，工艺条件,颗粒大小,效率,产量，生物利用度，生物可及性，体外释放，相关系数和参考文献。事实证明，树胶是维生素保护中最常用的涂层（14.04％），其次是藻酸盐(10.53%)，改性壳聚糖（9.65%），乳清蛋白（8.77%），脂基（8.77%），壳聚糖（7.89%），改性淀粉（7.89%），淀粉（7.02%），明胶（6.14%），麦芽糊精（5.26%），玉米醇溶蛋白（3.51%），果胶(2.63%)和其他材料(7.89%)。影响维生素释放的因素包括pH，涂层材料和交联剂的改性；此外，确定了最适合释放值的数学模型是威布尔，其次是零顺序，Higuchi和Korsmeyer-Peppas；最后，描述了通常用微囊化维生素强化的食物，酸奶，烘焙产品和软糖是著名的例子。
