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Stabilization of ascorbic acid by microencapsulation in liposomes
Author(s) -
KIRBY C. J.,
WHITTLE C. J.,
RIGBY N.,
COXON D. T.,
LAW B. A.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01988.x
Subject(s) - ascorbic acid , liposome , antioxidant , chemistry , aqueous solution , degradation (telecommunications) , vitamin c , food science , vitamin , biochemistry , organic chemistry , computer science , telecommunications
Summary Ascorbic acid was encapsulated with high efficiency inside liposomes. In this form, its stability was enhanced compared to that in free aqueous solution, and particularly in the presence of a number of factors widespread in foods, which normally lead to its rapid degradation. Possible mechanisms for these stabilizing effects are discussed. Amongst other potential applications, these findings are relevant to the preservation of nutritional supplements of vitamin C in solution and to the development of naturally derived antioxidant systems for food protection.