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Review

Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications

by
Ting Zeng
1,2,
Fei Song
3,
Zhen Yang
1,2,
Xianghui Yan
4,
Lianzhou Jiang
1,5,
Dongze Li
1,2,* and
Zhaoxian Huang
1,2,*
1
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
2
Hainan International Joint Research Center for High Value Processing of Tropical Protein Resources, Haikou 570228, China
3
Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
4
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
5
College of Food Science, Northeast Agricultural University, Harbin 150030, China
*
Authors to whom correspondence should be addressed.
Foods 2026, 15(1), 156; https://doi.org/10.3390/foods15010156
Submission received: 8 December 2025 / Revised: 27 December 2025 / Accepted: 29 December 2025 / Published: 3 January 2026
(This article belongs to the Special Issue Functional Characteristics of Plant Protein: From Molecular Structure to Innovative Applications)
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Abstract

This review emphasizes key findings regarding nanoemulsions utilized as carriers for fat-soluble vitamins (FSVs). The stability of FSV-loaded nanoemulsions is chiefly determined by the emulsifier type and concentration, carrier oil type, oil composition and concentration, and droplet size. Natural emulsifiers such as saponins, lecithin, and proteins, in conjunction with long-chain triglycerides (LCT) such as olive and corn oils, prove beneficial in enhancing FSVs’ bioavailability. Despite the established effectiveness of nanoemulsions in enhancing FSVs’ stability and bioaccessibility, the safety of FSV encapsulation within nanoemulsions remains incompletely understood. Importantly, relying solely on in vitro studies is inadequate to simulate the actual gastrointestinal behavior of nanoemulsion systems. Future investigations should prioritize encapsulating FSVs in natural emulsifier-stabilized nanoemulsions and incorporate both in vivo and in vitro experiments to explore the gastrointestinal destiny of these delivery systems. This review offers crucial insights for the systematic development of FSV-enriched functional foods utilizing nanoemulsion technology.
Keywords: nanoemulsion; fat-soluble vitamin; bioavailability; safety; application nanoemulsion; fat-soluble vitamin; bioavailability; safety; application
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MDPI and ACS Style

Zeng, T.; Song, F.; Yang, Z.; Yan, X.; Jiang, L.; Li, D.; Huang, Z. Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications. Foods 2026, 15, 156. https://doi.org/10.3390/foods15010156

AMA Style

Zeng T, Song F, Yang Z, Yan X, Jiang L, Li D, Huang Z. Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications. Foods. 2026; 15(1):156. https://doi.org/10.3390/foods15010156

Chicago/Turabian Style

Zeng, Ting, Fei Song, Zhen Yang, Xianghui Yan, Lianzhou Jiang, Dongze Li, and Zhaoxian Huang. 2026. "Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications" Foods 15, no. 1: 156. https://doi.org/10.3390/foods15010156

APA Style

Zeng, T., Song, F., Yang, Z., Yan, X., Jiang, L., Li, D., & Huang, Z. (2026). Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications. Foods, 15(1), 156. https://doi.org/10.3390/foods15010156

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