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

•Highly stable vitamin loaded microcapsules are synthesised by ultrasound.•Egg white proteins provide robust shells to protect vitamins from degradation.•External green tea/iron coating imparts UV filtering property to microcapsules.•Microcapsules maintain structural integrity during food fortification.•In-vitro digestion model shows the effective release of the encapsulated vitamin.