Emulsion-Based Formulations for Delivery of Vitamin E: Fabrication, Characterization, in Vitro Release, Bioaccessibility and Bioavailability

ABSTRACT

Vitamin E (VE) is an essential micronutrient and plays an important role in human health by supporting immune function and preventing chronic disease. However, VE is unlikely stable and susceptible to be degraded under environmental conditions. Delivery systems have been fabricated and reported as potential approaches for enhancing the stability and bioactivity of the nutraceuticals. The review focused exclusively on recent up to date progress for incorporating VE by emulsion-based delivery systems. Various technological approaches including high energy and low energy emulsification techniques for designing VE-loaded delivery vehicles were introduced, and commonly applied methods for evaluating the properties of the vehicles were described. The main in vitro studies for investigating the release of VE, bioaccessibility and overall bioavailability of the bioactive agent were demonstrated. Additionally, the co-encapsulation efficiency of VE and other bioactive substances were summarized. The knowledge and deeply understanding the relationship between VE and delivery system would be valuable for designing emulsion-based delivery vehicles that improve the bioavailability and efficacy of lipophilic nutraceuticals.

KEYWORDS:

• Vitamin E (VE)
• emulsion-based delivery system
• emulsification approaches
• physicochemical properties
• in vitro gastrointestinal fate

Acknowledgments

Authors gratefully acknowledge the financial support from the Canola Science Cluster Program and Guelph Research and Development Center, Agriculture and Agri-Food Canada, National Natural Science Foundation of China (No. 31801503 and No. 31801484). Dr. Hongyan Mu is a visiting scholar funded by China Scholarship Council (China) through the CSC Program (NO. 201908370052).

Disclosure statement

The authors declare that there is no interest conflict.

Additional information

Funding

This work was supported by the National Natural Science Foundation of China;China Scholarship Council (CSC) Program;Guelph Research and Development Center,Agriculture and Agri-Food Canada;Canola Science Cluster Program;