@misc{10481/112343,
year = {2026},
month = {3},
url = {https://hdl.handle.net/10481/112343},
abstract = {Micronutrient deficiencies, particularly of vitamins A, D3, and folic acid, remain a significant global health challenge despite established dietary recommendations. This study proposes a novel fortification strategy using advanced emulsion technology to enrich extra-virgin olive oil (EVOO) with these essential micronutrients. Water-in-oil (W/O) and double oil-in-water-in-oil (O/W/O) emulsions were designed to enable the simultaneous encapsulation of lipophilic (A and D3) and hydrophilic (folic acid) vitamins within a single functional food matrix. Vitamin concentrations were quantified using high-performance liquid chromatography (HPLC) coupled with a photodiode detector (PDA) to evaluate retention during processing. Bioaccessibility was assessed by subjecting vitamin-enriched emulsions to a standardized in vitro digestion model simulating gastrointestinal conditions. Results showed significantly higher incorporation efficiency in the O/W/O system compared to conventional W/O emulsions, regardless of the physicochemical properties of the vitamins. Both lipophilic (A and D3) and hydrophilic (folic acid) compounds exhibited a satisfactory retention, highlighting the versatility of the double-emulsion approach. This study represents the first report of simple and multiple oil-continuous emulsions that simultaneously incorporate vitamins A, D3, and folic acid, providing preliminary evidence of their stability and gastrointestinal release under simulated digestion conditions.},
organization = {Technological Corporation of Andalusia - (23/1128)},
organization = {CDTI, MICIN - (IDI-20230961)},
organization = {University of Granada - (P37/21/04)},
organization = {MCIN - (PTQ2021-012110)},
organization = {Regional Government of Andalucía - (PREDOC_00110)},
publisher = {MDPI},
keywords = {Emulsion},
keywords = {Olive oil},
keywords = {Bioactive compounds},
title = {A Preliminary Study on Vitamin-Enhanced Extra-Virgin Olive Oil: Functional Food Design via Advanced Emulsion Systems},
doi = {10.3390/app16062981},
author = {Montoro-Alonso, Sandra and Duque Soto, Carmen and Martínez-Martí, Joana and Reina-Manuel, José and Rueda-Robles, Ascensión and Lozano Sánchez, Jesús},
}