SEARCHNARRATIVE_REVIEWnutrition, clinical nutrition

narrative_review·nutrition, clinical nutrition, micronutrients, vitamins, food science·PMC10673454

Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B 12 : A Critical Review

Molecules · 6 authors, 3 centres

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AGENT 01 · STRUCTURED SUMMARY

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TL;DR

This narrative review synthesizes current knowledge on vitamin B12, covering its dietary sources, health roles, and analytical methods. It concludes that encapsulation and fortification strategies are promising for improving its stability, bioavailability, and delivery to combat deficiency.

Full summary

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This critical review synthesizes literature on vitamin B12 (VB12), detailing its primary presence in animal products and the bioavailability challenges for strict vegetarians and vegans. It discusses VB12's roles in blood cell synthesis, cognitive function, and cardiovascular health. A major focus is on encapsulation techniques, including micro- and nanoencapsulation, which aim to shield VB12 from degradation and enable controlled release for enhanced delivery. The review also covers food fortification strategies and the development of sensitive electrochemical and optical biosensors for VB12 detection. The implications point to the potential of these technological advancements to improve nutritional intake and monitoring, but the review notes that future research should prioritize in vivo evaluations to validate the practical effectiveness of encapsulated VB12.

STUDY TYPE

narrative_review

SPECIALTY

nutrition

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AI pipeline

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100% · A

ORIGINAL PAPER

PMC10673454

Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B 12 : A Critical Review

Molecules

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ABSTRACT

In this overview, the latest achievements in dietary origins, absorption mechanism, bioavailability assay, health advantages, cutting-edge encapsulation techniques, fortification approaches, and innovative highly sensitive sensor-based detection methods of vitamin B 12 (VB 12 ) were addressed. The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption. VB 12 mainly contributes to blood cell synthesis, cognitive function, and cardiovascular health, and potentially reduces anemia and optic neuropathy. Microencapsulation techniques improve the stability and controlled release of VB 12 . Co-microencapsulation of VB 12 with other vitamins and bioactive compounds enhances bioavailability and controlled release, providing versatile initiatives for improving bio-functionality. Nanotechnology, including nanovesicles, nanoemulsions, and nanoparticles can enhance the delivery, stability, and bioavailability of VB 12 in diverse applications, ranging from antimicrobial agents to skincare and oral insulin delivery. Staple food fortification with encapsulated and free VB 12 emerges as a prominent strategy to combat deficiency and promote nutritional value. Biosensing technologies, such as electrochemical and optical biosensors, offer rapid, portable, and sensitive VB 12 assessment. Carbon dot-based fluorescent nanosensors, nanocluster-based fluorescent probes, and electrochemical sensors show promise for precise detection, especially in pharmaceutical and biomedical applications.

CITATION EXPORT

Seyed Mohammad Taghi Gharibzahedi, Maryam Moghadam, Jonas Amft et al.. Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B12: A Critical Review. Molecules. (2023). https://doi.org/10.3390/molecules28227469

AUTHORS

6 · 3 CENTRES

Seyed Mohammad Taghi Gharibzahedi, Maryam Moghadam, Jonas Amft, Aysu Tolun, Gauri Hasabnis, Zeynep Altintas

1Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany; [email protected] (A.T.); [email protected] (G.H.)
2Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany; [email protected] (M.M.); [email protected] (J.A.)
3Kiel Nano, Surface and Interface Science—KiNSIS, Kiel University, 24118 Kiel, Germany

EDITOR / REVIEWER

Carmen Cuadrado