Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review

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 matrix effects influencing bioavailability are highlighted: oil content, composition, particle size, interfacial properties, additives. Droplet size aggregation state human gut vitamin modulating lipid digestion, release, solubilization. Vitamins small isolated droplets typically have a higher than those large or aggregated ones. Emulsifiers, stabilizers, texture modifiers therefore affect droplet aggregation. dimensions hydrophobic domains mixed micelles depends on type: if too small, is low. Overall, review highlights importance carefully designing to improve