Oil-soluble Vitamins Research Articles

Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier.

α-Tocopherol, as an oil-soluble vitamin with strong antioxidant activity. It is the most naturally abundant and biologically active form of vitamin E in humans. In this study, a novel emulsifier (PG20-VES) was synthesized by attaching hydrophilic twenty-polyglycerol (PG20) to hydrophobic vitamin E succinate (VES). This emulsifier was shown to have a relatively low critical micelle concentration (CMC=3.2μg/mL). The antioxidant activities and emulsification properties of PG20-VES were compared with those of a widely used commercial emulsifier: D-α-Tocopherol polyethylene glycol 1000 succinate (TPGS). PG20-VES exhibited a lower interfacial tension, stronger emulsifying capacity and similar antioxidant property to TPGS. An in vitro digestion study showed that lipid droplets coated by PG20-VES were digested under simulated small intestine conditions. This study showed that PG20-VES is an efficient antioxidant emulsifier, which may have applications in the formulation of bioactive delivery systems in the food, supplement, and pharmaceutical industries.

Characterization and rheological behavior of vitamin E nanoemulsions prepared by phase inversion composition technique

Many food, pharmaceutical, and cosmetic products are fabricated as nanoemulsions of vitamin E, a vital food micronutrient soluble in oil. Nanoemulsion production, maintenance, and application depend on physicochemical characteristics and rheology. Therefore in this work, we prepared Vitamin E nanoemulsions by the phase inversion composition technique and investigated its physical and rheological characteristics at varied stirring speeds. The nanoemulsions' mean droplet sizes, confined to 5.77 to 11.89 nm, surprisingly showed two different flow behavior regimes: at low-shear rates, Pseudoplastic behavior, and at high-shear rates, Newtonian behavior. Furthermore, their viscosity in high shear rate regimes increased with droplet size. The nanoemulsions exhibited linear viscoelasticity, with storage modulus and loss modulus varying with frequency, and showed concentrated solution behavior, with a storage modulus larger than the loss modulus at higher frequencies. After 30 days of storage, larger droplet-size nanoemulsions showed a more significant viscosity and loss modulus reduction than smaller droplet-size nanoemulsions. This study on Vitamin E nanoemulsions' flow behavior will help develop oil-soluble vitamin delivery applications.

Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages.

Over the past few decades, vitamin D deficiency has been recognized as a serious global public health challenge. The World Health Organization has recommended fortification of foods with vitamin D, but this is often challenging because of its low water solubility, poor chemical stability, and low bioavailability. Studies have shown that these challenges can be overcome by encapsulating vitamin D within well-designed delivery systems containing nanoscale or microscale particles. The characteristics of these particles, such as their composition, size, structure, interfacial properties, and charge, can be controlled to attain desired functionality for specific applications. Recently, there has been great interest in the design, production, and application of vitamin-D loaded delivery systems. Many of the delivery systems reported in the literature are unsuitable for widespread application due to the complexity and high costs of the processing operations required to fabricate them, or because they are incompatible with food matrices. In this article, the concept of "fortification by design" is introduced, which involves a systematic approach to the design, production, and testing of colloidal delivery systems for the encapsulation and fortification of oil-soluble vitamins, using vitamin D as a model. Initially, the challenges associated with the incorporation of vitamin D into foods and beverages are reviewed. The fortification by design concept is then described, which involves several steps: (i) selection of appropriate vitamin D form; (ii) selection of appropriate food matrix; (iii) identification of appropriate delivery system; (iv) identification of appropriate production method; (vii) establishment of appropriate testing procedures; and (viii) system optimization.

Solubilization of α-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure

The effects of the structural characteristics of the alkyl chains of polyoxyethylene alkyl ether-type surfactants (Brij) on the solubilization of α-tocopherol and curcumin by surfactant micelles were investigated: Brij L23 (lauryl; C12:0); S20 (stearyl; C18:0); and Brij O20 (oleyl; C18:1). When α-tocopherol or curcumin were solubilized in Brij micelle solutions below their maximum solubilization concentrations (Cmax), the Brij L23 micelles exhibited the largest increase in dimensions due to the presence of the guest molecules. Above Cmax, excess α-tocopherol existed as microemulsion droplets whereas excess curcumin existed as insoluble crystals. Our results suggest that the guest molecules were preferentially located within the palisade layers of micelles, which can be attributed to the fact that they contained bother polar and non-polar moieties. These results may be important for the formulation of colloidal delivery systems to encapsulate and deliver oil-soluble vitamins and nutraceuticals.

Vitamin A fortification: Recent advances in encapsulation technologies.

Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.

Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry

The aim of this study was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The extracted polysaccharide was used as wall material for microencapsulation processes in the food industry. This is expected to serve as an environmentally friendly research approach as it converts wastewater into useful polysaccharides that could be used in food industries. This study used vegetable oil as core material, which is used as a test case to ascertain whether a successful encapsulation process can be achieved – an indication of the possibility of the encapsulation of oil soluble minerals and vitamins.
 The polysaccharides extracted from tofu processing wastewater were used as wall materials for the encapsulation of vegetable fat load. The basic method applied in the microencapsulation process is indicative of the fact that with the addition of polysaccharides, the interfacial coacervation between the protein and the polysaccharide around the oil droplets induces the formation of microcapsules. The Seagull Model Z-Series Photomicrographic equipment was used to obtain Photomicrographs of the various phases in the development of microcapsules. Microencapsulation efficiency, the peroxide value and visual observation on spray-dried microcapsules were studied.
 Microencapsulated capsules were produced through thermal solidification of the coating to form self-sustaining entities or microcapsules. Photomicrographs were used to clearly visualize the microcapsules. The Microencapsulation efficiency of the microcapsules was studied and results showed that the highest MEE (93.04%) was obtained with a comparatively low vegetable fat load. This shows that there is a relationship between percent fat load and MEE as the higher the vegetable fat load the lower the microencapsulation efficiency. Studies conducted on the Peroxide value of the microcapsules indicated shorter shelf-life at elevated temperatures of 38ºC compared to room temperature.
 Polysaccharides extracted from tofu processing wastewater could be used as wall material for microencapsulation in food industries.

Microemulsions: Breakthrough Electrolytes for Redox Flow Batteries.

Aqueous and non-aqueous redox flow batteries (RFBs) have limited energy and current densities, respectively, due to the nature of the electrolytes. New approaches to electrolyte design are needed to improve the performance of RFBs. In this work, we combined a highly conductive aqueous phase and an organic redox-active phase in a microemulsion to formulate a novel RFB electrolyte. As a proof-of-concept, we demonstrate an RFB using this microemulsion electrolyte with maximum current density of 17.5 mA·cm−2 with a 0.19 M posolyte and 0.09 M negolyte at a flow rate of only ∼2.5 ml·min−1, comparable to early vanadium electrolyte RFBs at similar flow rates on a per molar basis. The novel active negolyte component is an inexpensive oil-soluble vitamin (K3). By combining aqueous and organic phases, the solvent potential window and energy density may be increased without sacrificing current density and new redox couples may be accessed. Microemulsion electrolytes show great promise for improved performance and increased energy densities in aqueous RFBs but the path forward is complex. We end with discussion of areas that need work to achieve the potential of these electrolytes.

Fish Oil Supplements for Schoolchildren: A Pilot Intervention in a Maltese School for Policy Formulation in School Communities

Introduction: Fish oil containing vitamin D used to be administered in Maltese schools to treat rickets. The oil-soluble vitamins A and D are important for the immune system and vision (vitamin A). Its omega-3 is indicated for behaviour, concentration and learning. It can help in dyslexia, attention deficit hyperactivity disorder, and autism. A pilot project aimed at spreading fish oil awareness and encouraging the government to give this supplement to schoolchildren was set up.
 Methods: Students from Years 3-6, (7-11 years) attending a girls’ school participated. Risk assessments and parents’ consent were taken. The soft chewable supplement contained 120mg omega-3, 667 I.U. vitamin A and 100 I.U. vitamin D. Compliance, dropouts and reasons for refusing to take the capsules were recorded. The students’ parents/guardians were given a short questionnaire.
 Results: Findings are based on 46 schooldays. 73 students started the programme. Due to vomiting or swallowing difficulties 58 girls continued the intervention. There were 43 respondents (parents/guardians) for the questionnaire. 86% were strongly in favour of this initiative; 14% were slightly less in favour. All respondents wanted this initiative to remain ongoing.
 Conclusion: Given some recommendations for improvements, the results are hoped to initiate discussions for a national policy for fish oil at school.

Effect of Lumenato oral supplementation on plasma carotenoid levels and improvement of visual and experiential skin attributes.

Cellular metabolism and exposure to solar irradiation result in generation of free radicals which are destructive and can lead to premature aging. Antioxidants and free radical scavengers such as carotenoids successfully protect from these free radicals by quenching and neutralizing them thereby strengthening skin barrier which leads to improved skin moisturization, desquamation, and a more youthful look. This study was designed to evaluate the consumer-perceived efficacy of an oral supplement (Lumenato™) containing a mix of tomato carotenoids and oil-soluble vitamins in improving skin appearance after 12weeks of supplement use. Plasma levels of phytoene, phytofluene, zeta-carotene, and lycopene were quantitated before and after 1-, 2-, 3-, and 4-week administration of Lumenato by 24healthy volunteers. Part II of the study addressed skin visual attributes as assessed by validated tools (questionnaires). A total of 60 females, aged 35 to 55years, completed part II of the study. The subjects answered questionnaires pertaining to their assessment of skin appearance before and after 12weeks of taking the supplement. There was a significant increase (p<0.001) in plasma levels of phytoene, phytofluene, and zeta-carotene after 1- to 4-week treatment with Lumenato. After 12weeks of using the supplement, the score of different skin parameters was reported to significantly improve (p<0.001). Improvement was recorded in skin elasticity, firmness, brightness, skin tone, reduction in dark spots and periorbital dark circles, skin hydration, texture and fine lines and wrinkles. A significant (p<0.001) improvement in overall skin condition after using the supplement was observed. The subjects noticed statistically significant (p<0.001) improvement in skin elasticity, firmness, brightness, skin tone, reduction in dark spots and periorbital dark circles, skin hydration, texture and fine lines and wrinkles after 12weeks of using the supplement. The overall skin condition also exhibited a significant improvement (p<0.001). Self-assessed improvement of the face was identified at the first time point (4weeks) and improved significantly (p<0.001) for the 12weeks of use. Interestingly, these improvements persisted even after treatment was stopped. Based on the confines and conditions of this study, the use of oral supplement containing a mix of tomato carotenoids significantly increased plasma levels of phytoene, phytofluene, and zeta-carotene, and continuous use resulted in improved facial skin attributes which were palpable by the consumers and continued even after treatment was stopped.

Evaluation of the anti-wrinkle effect of a lipophilic pro-vitamin C derivative, tetra-isopalmitoyl ascorbic acid.

Tetra-isopalmitoyl ascorbic acid (VC-IP), an oil-soluble vitamin C derivative, is known to be effective for treating photoaging skin caused by oxidative stress. In addition, it is known that morphological changes of the skin occur on the face with aging, and the main cause has been reported to be photoaging. There have not been any published reports that examined the clinical effects of vitamin C derivatives on periorbital wrinkles. The purpose of this study was to characterize the potential anti-wrinkle effect of VC-IP. A double-blind, randomized, placebo-controlled, split face clinical trial was performed on 3groups of 23 female subjects each who used 1%, 2%, or 3% VC-IP creams versus a placebo cream to treat their facial wrinkles. VC-IP cream was applied on the periorbital area on one side of the face of each subject twice a day for 8weeks and a placebo cream was applied on the other side. Anti-wrinkle effects were evaluated by visual wrinkle grading and topographic assessments. Periorbital wrinkles treated with VC-IP twice a day for 8weeks showed marked or moderate improvements according to visual observations and grading of photographs. Moreover, topographic assessments confirmed the improving effects of VC-IP, and more interestingly, the appearance of those effects differed depending on the VC-IP concentration. In addition, sufficient improvement was observed in parameters reported to be associated with dermal structure at lower concentrations of VC-IP. These results indicate that topical application of VC-IP cream reduces periorbital wrinkles caused by skin aging.

Plant-Based Colloidal Delivery Systems for Bioactives.

The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.

Determination of Physico-chemical Properties, Cholesterol and Vitamin A Levels of Vegetable Oils commonly Sold in Ado Ekiti Metropolis

Edible vegetable oils are very important resource that are in high demand globally, and used in a variety of ways as they are considered a concentrated source of energy for human beings and carriers of oil-soluble vitamins which supply the essential fatty acids that are required for a wide range of biological and physiological functions. This work was aimed at evaluating the physicochemical properties, cholesterol content and analyzes the vitamin A contents of commonly sold vegetable oils in Ado Ekiti metropolis. The physicochemical parameters such as density, acid value, iodine value, peroxide value and saponin value, cholesterol content as well as Vitamin A content were all analyzed using standard analytical methods. Results of the physicochemical analysis showed that there was no significant difference (p&gt;0.05) in the densities of the oil samples, It was observed that sample 4 oil showed maximum (1.58 mgKOH/g) and sample 6 showed minimum (1.38 mg KOH/g) acid values. Highest iodine values were observed in sample 8 (68.13 g/I2/100g) and lowest in sample 4 (56.38 g/I2/100g). Peroxide value was found to range from 2.18 meq O2/kg to 2.67 meq O2/kg, while saponin value was highest in sample 6 (130.3 mg KOH/g) and lowest in sample 8 (122.4 mg KOH/g). All the oil samples were found to contain cholesterol which ranged from 1.21±0.04 mg/dl (sample 1) to 4.58±0.01 mg/dl (sample 4), while the vitamin A content ranged from 674.80±10.26 IU/g (sample 2) to 877.97±20.52 IU/g (sample 8). Findings from this research showed that the researched oils meet the acceptable physicochemical standard. However, the cholesterol levels were against the inscriptions of cholesterol free on the labels.

Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photodegradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins were protected from degradation upon heating, UV irradiation, simulated storage/transit and cooking processes. The in-vitro digestion study showed that functional vitamin D can be potentially released in the gastrointestinal tract improving vitamin D availability by more than 2-fold compared to the free vitamin. The vitamin D microcapsules were highly stable and maintained their microstructures once incorporated into staple food products. The low-cost egg white shell encapsulated vitamins can improve the nutritional value of staple food products to combat maternal and child malnutrition.

Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review

The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.

Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size

We systematically investigated the impact of oil droplet diameter (≈0.15, 1.6, and 11 μm) on the bioaccessibility of three oil-soluble vitamins (vitamin A palmitate, vitamin D, and vitamin E acetate) encapsulated within soybean oil-in-water emulsions stabilized by quillaja saponin. Lipid digestion kinetics decreased with increasing droplet size due to the reduction in oil-water interfacial area. Vitamin bioaccessibility decreased with increasing droplet size from 0.15 to 11 μm: 87 to 39% for vitamin A; 76 to 44% for vitamin D; 77 to 21% for vitamin E. Vitamin bioaccessibility also decreased as their hydrophobicity and molecular weight increased, probably because their tendency to remain inside the oil droplets and/or be poorly solubilized by the mixed micelles increased. Hydrolysis of the esterified vitamins also occurred under gastrointestinal conditions: vitamin A palmitate (∼90%) and vitamin E acetate (∼3%). Consequently, the composition and structure of emulsion-based delivery systems should be carefully designed when creating vitamin-fortified functional food products.

Development and incorporation of nanoemulsions in food

Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.

Development and incorporation of nanoemulsions in food

Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.

Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-α-tocopherol contents of raw (control) egg oils change between 16.92 mg/100 g (hen) and 26.16 mg/100 g (quail), DL-α-tocopherol contents of boiled egg oils were found between 20.47 mg/100 g (hen) and 72.26 mg/100 g (quail). β-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46 mg/100 g (hen) and 10.41 mg/100 g (duck) to 9.10 (hen) and 13.25 mg/100 g (quail), respectively. γ-Tocopherol contents of boiled egg oils changed between 3.27 mg/100 g (duck) and 7.43 mg/100 g (quail). Practical applications Eggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.

Assessment of a decontamination process for dioxins and PCBs from fish meal by replacement of fish oil.

Following a request from the European Commission, the EFSA Panel on Contaminants in the Food Chain (CONTAM) provided a scientific opinion on the assessment of a decontamination process of fish meal. It consisted of extraction of the fish oil, filtration and adsorption with activated carbon, and replacement with decontaminated fish oil in order to reduce the amount of dioxins (polychlorinated dibenzo‐p‐dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs)), and dioxin‐like (DL‐) and non‐dioxin‐like (NDL‐) polychlorinated biphenyls (PCBs). All feed decontamination processes must comply with the acceptability criteria specified in the Commission Regulation (EU) 2015/786. Data provided by the feed business operator were assessed for efficacy of the process and to demonstrate that the process did not adversely affect the characteristics and the nature of the product. The process was effective in removing PCDD/Fs (97%) and DL‐ and NDL‐PCBs (93%). The fish meal produced complied with EU regulations for these contaminants. The Panel considered that the reference to information available in published literature was a pragmatic approach to demonstrate that the replacement of fish oil and the use of activated carbon to adsorb these contaminants does not lead to any detrimental changes in the nature of the fish meal. However, it was noted that the process could deplete some beneficial constituents (e.g. oil‐soluble vitamins). Information was provided to demonstrate the safe disposal of the waste material. The CONTAM Panel concluded that on the basis of the information submitted by the feed business operator the proposed decontamination process to remove dioxins (PCDD/Fs) and PCBs from the fish meal by oil extraction followed by replacement with decontaminated fish oil, was compliant with the acceptability criteria provided for in Commission Regulation (EU) 2015/786 of 19 May 2015.

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility.

Many researchers are currently developing emulsion-based delivery systems to increase the bioavailability of lipophilic bioactive agents, such as oil-soluble vitamins, nutraceuticals, and lipids. Oil-in-water emulsions can be specifically designed to improve the bioavailability of these bioactives by altering their composition and structural organization. This article reviews recent progress in understanding the impact of emulsion properties on the bioaccessibility of lipophilic bioactive agents, including oil phase composition, aqueous phase composition, droplet size, emulsifier type, lipid physical state, and droplet aggregation state. This knowledge can be used to design emulsions that can enhance the bioavailability and efficacy of encapsulated hydrophobic bioactives.