Work

Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement

Year: 2025

Type: article

Abstract: l-ascorbic acid (AA), vitamin C, is a potent antioxidant, important in combating bacterial infections, facilitating detoxification reactions, and contributing to the formation of collagen in fibrous tissue, skin, and capillaries. AA is obtained by humans from food. However, its sensitivity to external stimuli, such as light, heat, and oxygen, limits the processing of foods that contain it. The objective of this work was to improve the stability of AA through encapsulation in food-grade nanovesicles. AA was encapsulated in amounts that met the recommended daily intake of vitamin C. The impact of food processing-related parameters such as temperature, ionic strength, pasteurisation, freezing, and freeze-drying on niosomal systems was investigated. It was found that the shelf life of AA could be extended to at least 40 days after freeze-drying and rehydration, maintaining adequate amounts of the vitamin. Under this treatment, the integrity and morphological characteristics of AA-loaded niosomes were preserved. Furthermore, the system retained at least 87% of the antioxidant capacity, making it an interesting alternative for possible use in food fortification.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvae027

Authors: Carolina E Tissera, María Eugenia Barnetche, Oscar Fernando Silva, Mariana A Fernández

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Córdoba

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,638