Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate

Vitamin A is an essential micronutrient crucial for human health, but it is susceptible to degradation when exposed to light, oxygen, and heat, reducing its effectiveness in food production. This study aims to develop vitamin A acetate (VA) emulsion microparticles under an acidic condition using electrostatic complexation and the viscosifying effect to enhance VA physicochemical stability. The stability, encapsulation efficiency (EE), microstructure, and rheological properties of VA emulsion microparticles at different sodium alginate concentrations were investigated. Results showed that at the sodium alginate concentration of 1.5 %, the microparticles demonstrated superior physical stability and high EE (76.4 %), exhibited shear thinning behavior, and formed a more homogeneous spatial structure. Compared with free VA, these microparticles significantly improved thermal, UV light, and storage stability of VA (maximum VA retention rate of 93.1 %). This study presents a novel approach for developing effective vitamin A delivery systems, with potential implications for enhancing lipid-soluble vitamin stability.