<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/112343">
      <dc:title>A Preliminary Study on Vitamin-Enhanced Extra-Virgin Olive Oil: Functional Food Design via Advanced Emulsion Systems</dc:title>
      <dc:creator>Montoro-Alonso, Sandra</dc:creator>
      <dc:creator>Duque Soto, Carmen</dc:creator>
      <dc:creator>Martínez-Martí, Joana</dc:creator>
      <dc:creator>Reina-Manuel, José</dc:creator>
      <dc:creator>Rueda-Robles, Ascensión</dc:creator>
      <dc:creator>Lozano Sánchez, Jesús</dc:creator>
      <dc:subject>Emulsion</dc:subject>
      <dc:subject>Olive oil</dc:subject>
      <dc:subject>Bioactive compounds</dc:subject>
      <dc:description>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.</dc:description>
      <dc:date>2026-03-20T11:21:34Z</dc:date>
      <dc:date>2026-03-20T11:21:34Z</dc:date>
      <dc:date>2026-03-19</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>Montoro-Alonso, S., Duque-Soto, C., Martínez-Martí, J., Reina-Manuel, J., Rueda-Robles, A., &amp; Lozano-Sánchez, J. (2026). A Preliminary Study on Vitamin-Enhanced Extra-Virgin Olive Oil: Functional Food Design via Advanced Emulsion Systems. Applied Sciences, 16(6), 2981. https://doi.org/10.3390/app16062981</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/112343</dc:identifier>
      <dc:identifier>10.3390/app16062981</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
   </ow:Publication>
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