Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage

Abstract

The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through high-pressure homogenization. The physicochemical characteristics of mixed-surfactant-based LAA nanoemulsions were investigated during storage at different temperatures. The droplet size of LAA nanoemulsions after one month of storage varied in the range of 121.36–150.15 and 121.36–138.25 nm at 25 and 4 °C, respectively. These nanoemulsions remained stable against processing conditions such as heat treatments (10–70 °C), different salt concentrations (40–320 mM), change in pH (3–9), and four freeze–thaw cycles. The temperature and storage intervals have a significant (p < 0.05) effect on the retention of LAA in nanoemulsion-based delivery systems. The findings of this research work have important implications in the designing and preparation of an effective encapsulation system for the inclusion of l-ascorbic acid into functional food products.

Characteristics of a Lipid Hydrogel and Bigel as Matrices for Ascorbic Acid Stabilization

“…Then, DHA further irreversibly hydrolyzes to form 2,3-diketogulonic acid. During the last decades, a number of research groups have proposed different strategies to decelerate AA oxidation and to study its antioxidant activity, including encapsulation of the molecule in W/O, O/W, and W/O/W emulsions [ 7 , 8 ] and nanoemulsions [ 9 ], liposomes [ 10 ], niosomes [ 11 , 12 ], acid serums [ 13 ], and inorganic nanocapsules [ 14 ]. Other approaches are related to synthetizing AA derivatives [ 15 ] and formulating with redox partners such as Vitamin E [ 16 ].…”