Factors Influencing Vitamin D Stability

Résumé fourni par la source

Vitamin D is a fat-soluble vitamin, which is a combination of the derivatives cholecalciferol (vitamin D3), ergocalciferol (D2), calcitriol, calcidiol and its mono- and dihydroxylated derivatives. Besides being highly unstable due to its high susceptibility to environmental degradation factors, such as temperature, humidity, pH, heat, light and oxygen, during processing and storage periods, vitamin D is affected by loss of its effectiveness due to limited bioavailability, massively contributing to its deficiency. Vitamin D deficiency (VDD) is one of the most common micronutrient malnutrition disorders globally affecting both the industrialized and emerging countries. By estimation, one billion people suffer from the condition irrespective of age, gender, geographical location, and economic, educational and ethnic backgrounds; with it comes associated huge potential human and economic cost implications. Research indicates the application of encapsulation as among the key remedies towards decreasing the problem through the improvement of homogeneous distribution of vitamin D in food matrices, its stability and bioavailability. This chapter focuses on vitamin D stability and degradation kinetics in aqueous media, commercial liquids and oils, with special emphasis on the effect of environmental factors, composition of fluids and food processing conditions, particularly for oils. Research gaps and future prospects are also discussed and highlighted.

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