在过去的几十年里,维生素D缺乏已被公认为严重的全球公共卫生挑战。世界卫生组织建议用维生素D强化食品,但由于其水溶性低,这通常具有挑战性,化学稳定性差,和低生物利用度。研究表明,这些挑战可以通过将维生素D封装在包含纳米级或微米级颗粒的精心设计的递送系统中来克服。这些粒子的特征,比如它们的组成,尺寸,结构,界面性质,和收费,可以控制以获得特定应用所需的功能。最近,人们对设计很感兴趣,生产,和维生素D负载递送系统的应用。文献中报道的许多输送系统由于制造它们所需的处理操作的复杂性和高成本而不适合广泛应用。或者因为它们与食物基质不相容。在这篇文章中,引入了“设计设防”的概念,这涉及到系统的设计方法,生产,和测试胶态递送系统的封装和强化的油溶性维生素,使用维生素D作为模型。最初,我们综述了在食品和饮料中加入维生素D的相关挑战.然后描述了设计概念的防御工事,其包括若干步骤:(i)选择适当的维生素D形式;(ii)选择适当的食物基质;(iii)识别适当的递送系统;(iv)识别适当的生产方法;(vii)建立适当的测试程序;以及(viii)系统优化。
Over the past few decades, vitamin D deficiency has been recognized as a serious global public health challenge. The World Health Organization has recommended
fortification of foods with vitamin D, but this is often challenging because of its low water solubility, poor chemical stability, and low bioavailability. Studies have shown that these challenges can be overcome by encapsulating vitamin D within well-designed delivery systems containing nanoscale or microscale particles. The characteristics of these particles, such as their composition, size, structure, interfacial properties, and charge, can be controlled to attain desired functionality for specific applications. Recently, there has been great interest in the design, production, and application of vitamin-D loaded delivery systems. Many of the delivery systems reported in the literature are unsuitable for widespread application due to the complexity and high costs of the processing operations required to fabricate them, or because they are incompatible with food matrices. In this article, the concept of \"
fortification by design\" is introduced, which involves a systematic approach to the design, production, and testing of colloidal delivery systems for the encapsulation and
fortification of oil-soluble vitamins, using vitamin D as a model. Initially, the challenges associated with the incorporation of vitamin D into foods and beverages are reviewed. The
fortification by design concept is then described, which involves several steps: (i) selection of appropriate vitamin D form; (ii) selection of appropriate food matrix; (iii) identification of appropriate delivery system; (iv) identification of appropriate production method; (vii) establishment of appropriate testing procedures; and (viii) system optimization.