Nanoencapsulation of vitamin D in caseins and liposomes from plant proteins as a means to stabilise and increase its bioavailability in fortified foods

In this chapter it is discussed the debate on the need to increase the daily recommended dose of uptake of vitamin D with the foods. There is a large population inadequacy of this vitamin. Therefore, food based solution are envisaged. Food industry has already launched on the market some type of food enriched in Vitamin and pre-vitamin D, but there is a need to enlarge the options based on the consumer preferences. Here some methods for fortification of foods with nanoencapsulated previtamin D3 (VD3) are described. At First, we present the data on a clinical trial made in Israel based on yogurt enriched with VD3-casein nano-vehicle. Then, we describe additional options to incorporate hydrophobic bioactives into plant oil bodies (POB). Finally, we discuss stabilization of the POB with emulsifiers and negatively charged polysaccharides.