Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

Abstract

Ascorbic acid (Vitamin C) is an essential nutrient that cannot be synthesized by the human body. It is highly susceptible to degradation in presence of air, light, and moisture. Hence, encapsulation techniques are employed to provide better stability under adverse conditions. The present study used the nanoliposome technique because of its biocompatibility and controlled release efficiency. Nanoliposomes containing vitamin C (VC) were prepared by the thin-layer dispersion technique followed by sonication at different phosphatidylcholine (PC) to stearic acid (SA) ratio, that is, 100:0,

The Involvement of Ascorbic Acid in Cancer Treatment

“…Microencapsulation of VC in casein gel prepared VC capsules, namely micro-cheese powder, which significantly improved the stability of VC and delayed degradation [55]. Anjali Khuntia et al prepared nano-liposomes containing VC through ultrasonication and optimized wall material proportions using thin-layer dispersion technology, exhibiting the highest encapsulation efficiency (94.18%) and storage stability, prolonging its lifecycle in the body [56].…”

Ascorbic acid nanoencapsulation using polyelectrolyte complex formation and optimization using hybrid artificial neural network‐genetic algorithm

“…However, its stability is influenced by catalytic reactions mediated by metal ions, such as Cu 2+ and Fe 3+ , heat, light, pH (in alkaline media), high oxygen concentration, and high water activity, which increases both the solubility of the ascorbic acid and the oxygen dissolution 10 . Thus, encapsulation of VC by a suitable matrix may be relevant to control the instability of VC against detrimental factors as well as controlled release of VC 11,12 . Some researchers prepared microbeads or co‐administered with other drugs with the Cs‐Alg polymer matrix for VC encapsulation, 3,13–15 however, no single research suggested nanoencapsulation of VC with Cs‐Alg PEC.…”

“…10 Thus, encapsulation of VC by a suitable matrix may be relevant to control the instability of VC against detrimental factors as well as controlled release of VC. 11,12 Some researchers prepared microbeads or co-administered with other drugs with the Cs-Alg polymer matrix for VC encapsulation, 3,[13][14][15] however, no single research suggested nanoencapsulation of VC with Cs-Alg PEC. Furthermore, the selection of an optimal polymer ratio is necessary to get nanoparticles of lower particle size and higher encapsulation efficiencies.…”

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical–Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

“…As can be seen in Table 5, the addition of active agents can increase the shelf life of food ingredients (33% TBARS reduction in aldehyde) in food samples packaged with active films for 12 days to 30 days, since lipid oxidation is one of the most important processes causing the deterioration of meat and meat products. Aldehydes, ketones, and alcohols are just a few of the volatile and nonvolatile compounds that are produced when the lipids in meat oxidize [106]. These compounds provide meat its rancidity, taste, odor, and color loss.…”