VITAMIN D-FORTIFIED EDIBLE COATING ON STRAWBERRIES: SENSORY ACCEPTANCE AND EFFECTS ON VITAMIN D STATUS AND REDOX BALANCE IN OLDER ADULTS

Vitamin D insufficiency is common among older adults, and food fortification offers a promising strategy to increase intake through familiar food matrices. This study evaluated the sensory acceptance and biological effects of conventional and liposomal vitamin D delivered via a methylcellulose-based edible coating applied to strawberries, approved by the Research Ethics Committee of Planalto Catarinense University (approval no. 7.031.102; CAAE 81902024.9.0000.5368). In a 60-day double-blind randomized controlled trial, 66 older adults were allocated to four groups: conventional vitamin D at 50,000 IU/week (T1), conventional vitamin D at 14,000 IU/week (T2), liposomal vitamin D (Ydrosolv®) at 14,000 IU/week (T3), or control (coated strawberries without vitamin D); 62 participants completed the intervention. Serum 25-hydroxyvitamin D [25(OH)D] was the primary outcome; catalase activity, malondialdehyde (MDA), inflammatory cytokines, and safety parameters were secondary outcomes. Sensory acceptance was assessed by 61 untrained older consumers using hedonic scales for appearance, aroma, flavor, texture, overall impression, and purchase intention; the liposomal formulation scored highest across attributes (8.2–8.9 on a 9-point scale). In the clinical trial, T3 achieved the greatest increase in serum 25(OH)D, from 29.6 ± 10.1 to 39.7 ± 11.3 ng/mL (Δ +10.1 ng/mL) versus +3.3 ng/mL in controls (p=0.029). Catalase activity increased significantly in T1 and T3 (p=0.020), and between-group differences were also observed for MDA (p=0.001) and, after correction for multiple comparisons, for IL-6, TNF-α, and IL-10. No serious adverse events occurred, and biochemical safety parameters remained within reference ranges. Notably, the lower-dose liposomal formulation outperformed the higher-dose conventional one in raising 25(OH)D, suggesting that liposomal encapsulation improves vitamin D bioavailability. Combined with strong sensory acceptance, these findings support edible coatings as a viable food-based strategy to improve vitamin D status in older adults. Supported by FAPESC, CNPq, and CAPES.