School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Int J Biol Macromol. 2022 Sep 1;216:891-905. doi: 10.1016/j.ijbiomac.2022.07.210. Epub 2022 Jul 30.
Vitamin C is an essential nutritional supplement and antioxidant in food. However, the development of vitamin C in the food industry is limited due to its extremely poor chemical stability. In this study, W/O/W double emulsions loaded with vitamin C were prepared, and their structure, physicochemical stability, and in vitro gastrointestinal digestion were investigated. The results manifested that the encapsulation efficiency was the highest (90.23 ± 0.49 %) when the addition of vitamin C in the internal aqueous phase was 0.05 %. Storage stability revealed that no phase separation occurred and did not show stratification in the emulsion system during storage, and the physical stability was excellent. pH stability demonstrated that the W/O/W double emulsion loaded with vitamin C had a lower polydispersity index (PDI) value (0.19 ± 0.01) and greater absolute zeta potential value (40.37 ± 0.48) in alkaline environment (pH 8.0-12.0). The ionic stability suggested that the double emulsion was less stable in the presence of sodium ions. In vitro gastrointestinal digestion indicated that the bioavailability of vitamin C was 25 % after simulated digestion in vitro, elucidating that the W/O/W double emulsion loaded with vitamin C was released slowly in the small intestine and had a certain sustained-release function.
维生素 C 是食物中一种重要的营养补充剂和抗氧化剂。然而，由于其化学稳定性极差，维生素 C 在食品工业中的发展受到限制。本研究制备了负载维生素 C 的 W/O/W 复乳，并对其结构、理化稳定性和体外胃肠道消化进行了研究。结果表明，当内部水相添加的维生素 C 为 0.05%时，包封效率最高（90.23±0.49%）。储存稳定性表明，乳液体系在储存过程中没有相分离，也没有分层，物理稳定性极好。pH 值稳定性表明，负载维生素 C 的 W/O/W 复乳在碱性环境（pH 8.0-12.0）下具有较低的多分散指数（PDI）值（0.19±0.01）和较大的绝对zeta 电位值（40.37±0.48）。离子稳定性表明，在存在钠离子的情况下，双乳液不太稳定。体外胃肠道消化表明，模拟体外消化后维生素 C 的生物利用度为 25%，表明负载维生素 C 的 W/O/W 复乳在小肠中缓慢释放，具有一定的缓释功能。
