Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review.

Vitamin deficiencies pose a significant global health challenge, leading to various health issues and economic burdens. These challenges arise with the delivery of fat-soluble vitamin (FSV) due to its poor stability against the environmental stimuli. The commercial fortification methods such as Pickering emulsion (PE), hydrogel and others offer a potential solution over the limitations of conventional vitamin delivery methods (degradation and poor bioavailability). PE stabilized by solid plant protein particles, have emerged as a promising approach for encapsulation and delivery of oil-soluble vitamins (A, D, E, and K). Plant proteins, with their amphiphilic nature and nutritional benefits, are particularly well-suited as a stabilizer for PE. Plant protein-based PE enhances protection of vitamins against the environmental stimuli and enhances the delivery efficiency of oil-soluble vitamins. Factors such as particle size, concentration, and oil type also influence the stability, encapsulation efficiency, and bio-accessibility of fat-soluble vitamins in PE. Hence, the present review explores the impact of various factors on the stability and bio-accessibility of fat-soluble vitamins (A, D and E) and also emphasizing the role of particle size and concentration of stabilizer in controlling release rates of vitamin encapsulated PE. The review also highlights the application of plant protein-based PEs in various food products including nutrient fortification, functional foods, and 3D food printing.