Vitamin A, particularly all-trans retinol is excellent for anti-aging but is sensitive to oxygen, heat and light and has low solubility in water. In this study, retinol was encapsulated within oil-in-water (O/W) emulsion, protein-based particle and cycloamylose(CA). And then, it confirms that retinol contained in each delivery system is stable to UV, pH, and temperature and finally measures bioaccessibility.
O/W emulsion was compared according to the type and concentration of emulsifier. UV stability of retinol increased with increasing oil concentration. More than 10 wt% of oil was required to maintain stable retinol (50% residual after 24 hours of irradiation). Using anionic emulsifier, retinol had unstable storage stability regardless of oil concentration and temperature.
Protein based particle was compared according to the type of stabilizer and polysaccharide. UV stability of retinol was highest in pectin-coated particles. However, 20% retinol remains after 6 hours of irradiation and is vulnerable to UV compared to other delivery systems. In pH stability, pectin-coated particles also stably retained retinol.
Inclusion complex of retinol and CA was compared according to the concentration of CA. When CA was used, the residual amount of retinol to UV was high (50% residual after 24 hours of irradiation) regardless of the concentration of the host molecule. In the case of storage stability, retinol remained significantly higher regardless of temperature when cycloamylose was used.
It was finally confirmed bioaccessibility each of retinol delivery system. O/W emulsion was determined by emulsifier type, protein-based particle by coating agent, and inclusion complex by CA concentration. All O / W emulsions retained more than 50% retinol, protein based particles retained more than 80% retinol, and inclusion complex retained more than 70% retinol. The bioaccessibility of pure retinol is about 20%. This study provides important information for designing effective delivery systems for improving the stability of retinol.

• Yong-Ro Kim(Center for Food and Bioconvergence, Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, Republic of Korea)
• Heesoo Park(Center for Food and Bioconvergence, Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, Republic of Korea)