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Kapsułkowanie – metoda stabilizacji witaminy A w technologii wzbogacania żywności

100%
Tataruch K.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
|
2013
|
issue 906
87-99
EN
The technology of food product fortification through the addition of bioactive ingredients such as vitamins requires the development of innovative methods, due to the high sensitivity of vitamins to the chemical and physical conditions present during the food production process. The adverse effect of temperature, high pressure or oxidising agents may reduce biological activity and can chemically degrade the bioactive components. One challenge in food fortification technology is developing the appropriate formulations of fat-soluble vitamin A. The search for new carriers of vitamin A is extremely important because of its limited stability, insolubility in water and toxicity in excessive amounts. This study characterises the properties and role of vitamin A as a bioactive additive in food fortification technology. It focuses particularly on potential methods for stabilising retinol in order to enhance its functional properties.
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