title: Preparation and characterization of water-in-oil-in-water emulsions containing a high concentration of L-ascorbic acid.
abstract: This study sought to encapsulate a high concentration of L-ascorbic acid, up to 30% (w/v), in the inner aqueous phase of water-in-oil-water (W/O/W) emulsions with soybean oil as the oil phase. Two-step homogenization was conducted to prepare W/O/W emulsions stabilized by a hydrophobic emulsifier and 30% (v/v) of W/O droplets stabilized by a hydrophilic emulsifier. First-step homogenization prepared W/O emulsions with an average aqueous droplet diameter of 2.0 to 3.0 μm. Second-step homogenization prepared W/O/W emulsions with an average W/O droplet diameter of 14 to 18 μm and coefficients of variation (CVs) of 18% to 25%. The results indicated that stable W/O/W emulsions containing a high concentration of L-ascorbic acid were obtained by adding gelatin and magnesium sulfate in the inner aqueous phase and glucose in both aqueous phases. L-Ascorbic acid retention in the W/O/W emulsions was 40% on day 30 and followed first-order kinetics.
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, Ibaraki, Japan.
authors.forename: Nauman
authors.initials: N
authors.lastname: Khalid
authors.forename: Isao
authors.initials: I
authors.lastname: Kobayashi
authors.forename: Marcos A
authors.initials: MA
authors.lastname: Neves
authors.forename: Kunihiko
authors.initials: K
authors.lastname: Uemura
authors.forename: Mitsutoshi
authors.initials: M
authors.lastname: Nakajima
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry* / Q000378:metabolism; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry; D006801:Humans; D007700:Kinetics; D008278:Magnesium Sulfate / Q000737:chemistry; D010316:Particle Size; D013024:Soybean Oil / Q000737:chemistry; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D014867:Water; D008278:Magnesium Sulfate; D013024:Soybean Oil; D005780:Gelatin; D001205:Ascorbic Acid