ReviewFoods (Basel, Switzerland)2021
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
26 citing papers in PubMed, 74 citations in OpenAlex.
- Vitamin D in Photosynthetic Organisms and Fungi: Sterol Photochemistry, UV-B Availability, and Biofortification Potential.Current issues in molecular biology · 2026Review
- The Role of Vitamin D in Neuropathic Pain: Biological Mechanisms and Clinical Relevance.International journal of molecular sciences · 2026Review
- Advances in Nanoparticle-Based Vitamin Delivery Systems for Precision Nutrition and Improved Bioavailability.AAPS PharmSciTech · 2026Review
- Yogurt Fortification With Lyophilized Liposomes Coencapsulating Vitamins DJournal of food science · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Enrichment of Apple-Plum Fruit Mousse with Vitamin DInternational journal of molecular sciences · 2025Article
- Expert Perspectives on Enhancing Analytical Methods for Multi-Ingredient Dietary Supplements (MIDS): A Qualitative Study.Foods (Basel, Switzerland) · 2025Article
- Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health in mice.Communications biology · 2025Article
- Preparation and Characterization of Vitamin D3-Based Binary Amorphous Systems.Foods (Basel, Switzerland) · 2025Article
- Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery.Foods (Basel, Switzerland) · 2025Review
- Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status.Drug delivery and translational research · 2025Review
- Association between serum 25-hydroxyvitamin D concentration and the risk of colorectal cancer: A cross-sectional study.PloS one · 2025Article
- A blueprint for vitamin D fortification in sugar: stability and health impact.Frontiers in nutrition · 2025Review
- Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System.Foods (Basel, Switzerland) · 2024Article
- Review
- Vitamin D: An Essential Nutrient in the Dual Relationship between Autoimmune Thyroid Diseases and Celiac Disease-A Comprehensive Review.Nutrients · 2024Review
- Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source.Foods (Basel, Switzerland) · 2023Review
- Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking.Foods (Basel, Switzerland) · 2023Article
- Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods.Frontiers in nutrition · 2023Review
- Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami.International journal of molecular sciences · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Inadequate intake of vitamin D is a global health issue related to severe diseases, mainly involving subjects with dark skin pigmentation, patients affected by malnutrition, malabsorption syndromes, or obesity, and elderly people. Some foods fortified with vitamin D have been tested in vivo, but fortification strategies with a global outreach are still lacking. This review is focused on food fortification with vitamin D, with the aim to collect information on (a) formulation strategies; (b) stability during processing and storage; and (c) in vitro bioaccessibility. Approaches to add vitamin D to various foods were analyzed, including the use of free vitamin D, vitamin D loaded in simple and double nanoemulsions, liposomes, casein micelles, and protein nanocapsules. Numerous studies were reviewed to elucidate the impact of food technologies on vitamin D's stability, and mechanisms that lead to degradation were identified-namely, acid-catalyzed isomerization, radical-induced oxidation, and photo-oxidation. There is, however, a lack of kinetic data that allow for the prediction of vitamin D's stability under industrial processing conditions. The roles that lipids, proteins, fibers, and antioxidants play in vitamin bioaccessibility have been clarified in various studies, while future needs include the design of specific food matrices that simultaneously achieve a balance between the long-term stability, bioaccessibility and, ultimately, in vivo functionality of vitamin D.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.