# Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications

## TL;DR

This review discusses how nanoemulsions can improve the stability and absorption of fat-soluble vitamins, while highlighting the need for more safety and digestive behavior studies.

## Contribution

The paper provides a comprehensive review of factors affecting nanoemulsion stability and bioaccessibility of fat-soluble vitamins, emphasizing the need for in vivo studies.

## Key findings

- Nanoemulsion stability is influenced by emulsifier type, oil composition, and droplet size.
- Natural emulsifiers and long-chain triglycerides enhance fat-soluble vitamin bioavailability.
- In vitro studies alone are insufficient to understand nanoemulsions' gastrointestinal behavior.

## Abstract

This review emphasizes key findings regarding nanoemulsions utilized as carriers for fat-soluble vitamins (FSVs). The stability of FSV-loaded nanoemulsions is chiefly determined by the emulsifier type and concentration, carrier oil type, oil composition and concentration, and droplet size. Natural emulsifiers such as saponins, lecithin, and proteins, in conjunction with long-chain triglycerides (LCT) such as olive and corn oils, prove beneficial in enhancing FSVs’ bioavailability. Despite the established effectiveness of nanoemulsions in enhancing FSVs’ stability and bioaccessibility, the safety of FSV encapsulation within nanoemulsions remains incompletely understood. Importantly, relying solely on in vitro studies is inadequate to simulate the actual gastrointestinal behavior of nanoemulsion systems. Future investigations should prioritize encapsulating FSVs in natural emulsifier-stabilized nanoemulsions and incorporate both in vivo and in vitro experiments to explore the gastrointestinal destiny of these delivery systems. This review offers crucial insights for the systematic development of FSV-enriched functional foods utilizing nanoemulsion technology.