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

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, 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, pasteurization, 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.