Vitamin D3 bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D3

Vitamin D (VD) is a fat-soluble vitamin with high deficiency levels evident globally. Bioaccessibility of VD influenced by formation mixed micelles (MM) during digestion. This study assessed the impact fatty acid (FA) type, phospholipid concentration on MM and stability to salts. occurred at NaCl KCl concentrations ranging from 20 100 mM, when octanoic (C8) or stearic (C18) were used. hydrodynamic size increased increasing l-α-phosphatidylcholine (1.5–7.5 mM) for both C8 C18, above which did not form. FA chain length impacted 3.8 nm decanoic (C10) 4.4 C18. VD3 incorporation in was used (C10 C18). Understanding loading an essential first step towards manipulating food structures improving delivery VD.