Microencapsulated (liposomal) forms of micronutrients: stability and effectiveness for eliminating deficiency

The effectiveness of micronutrient-enriched foods depends on the preservation of the micronutrients introduced into the product and the food matrix into which the micronutrient is introduced over the entire shelf life. Microencapsulation of micronutrients, i.e. enclosing them in a polymer coating layer (shell), protects sensitive to oxidation and photodegradation molecules when exposed to high temperatures, light or oxygen, increases stability, masks taste and ensures micronutrient controlled release, especially from matrices in which these substances could not otherwise be included. The purpose of the study was to evaluate the effectiveness of using encapsulated (liposomal) forms of vitamins and minerals to improve its preservation during food fortification and correct micronutrient deficiencies. MATERIAL AND METHODS: The literature review in recent years was carried out using the RSCI, PubMed databases, as well as Google Scholar systems. RESULTS: The development of liposomal micronutrient forms is a complex multi-stage technology that requires special equipment, control over the size and properties, which increases the cost and complicates scaling up production. Microencapsulation improves the preservation of vitamins in fortified foods. Most studies are devoted to assessing the effect of liposomal application on the effectiveness of vitamin D and iron to correct deficiency. Comparison of pharmacokinetic parameters showed that liposomal forms of vitamin D, calcium and sodium ascorbates are absorbed faster than in conventional forms. Intake of liposomal vitamin-mineral formulations affects individual pharmacokinetic profiles of micronutrients. Intake of individual liposomal vitamins (C, D) by healthy volunteers on an empty stomach resulted in higher maximum blood plasma level and total area under the concentration-time curve. However, the interpretation of these results is ambiguous. Higher plasma levels may indicate that the micronutrient is not absorbed into tissues as quickly, while lower levels may indicate that redistribution into tissues occurs more quickly. In clinical studies, the effectiveness of iron status correction over 4-12 weeks in terms of hemoglobin levels with liposomal iron forms was comparable to the effectiveness of other forms of this trace element. CONCLUSION: Micronutrient microencapsulation technology is in demand in the food industry to improve the safety of fortifying additives. Additional research is needed to confirm the benefits of liposomal forms of micronutrients in eliminating vitamin and mineral deficiencies.