Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage,Langmuir

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Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage
Langmuir ( IF 3.7 ) Pub Date : 2022-07-28 , DOI: 10.1021/acs.langmuir.2c00650
Tahir Mehmood ₁ , Anwaar Ahmed ₂ , Zulfiqar Ahmad ₁ , Muhammad Sameem Javed ₃ , Hafiz Rizwan Sharif _{4,

5} , Faiz-Ul-Hassan Shah ₁ , Muhammad Imran _{6,

7} , Mohamed A Abdelgawad ₈ , Shamas Murtaza ₉

Affiliation

Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan.
Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.
Institute of Food Science and Nutrition, Bahauddin Zakria University, Multan 60800, Pakistan.
University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan.
Department of Diet and Nutritional Sciences, The University of Chenab, Gujrat 50700, Pakistan.
Department of Food Science and Technology, University of Narowal, Narowal 51600, Pakistan.
Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia.
Department of Food Science and Technology, MNS University of Agriculture, Multan 60000, Pakistan.

The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through high-pressure homogenization. The physicochemical characteristics of mixed-surfactant-based LAA nanoemulsions were investigated during storage at different temperatures. The droplet size of LAA nanoemulsions after one month of storage varied in the range of 121.36–150.15 and 121.36–138.25 nm at 25 and 4 °C, respectively. These nanoemulsions remained stable against processing conditions such as heat treatments (10–70 °C), different salt concentrations (40–320 mM), change in pH (3–9), and four freeze–thaw cycles. The temperature and storage intervals have a significant (p < 0.05) effect on the retention of LAA in nanoemulsion-based delivery systems. The findings of this research work have important implications in the designing and preparation of an effective encapsulation system for the inclusion of l-ascorbic acid into functional food products.

中文翻译：

混合表面活性剂稳定的l-抗坏血酸纳米乳在储存过程中的理化特性

L-抗坏血酸由于其化学不稳定性而对食品工业具有挑战性。本研究旨在开发一种基于纳米乳液的有效胶体系统，用于将l-抗坏血酸 (LAA) 掺入功能性食品中。l-抗坏血酸被包裹在通过高压均质制备的纳米乳液中。研究了基于混合表面活性剂的 LAA 纳米乳液在不同温度下储存过程中的物理化学特性。LAA 纳米乳液在 25 和 4 °C 下储存一个月后的液滴尺寸分别在 121.36-150.15 和 121.36-138.25 nm 范围内变化。这些纳米乳液在热处理（10–70 °C）、不同盐浓度（40–320 mM）、pH 变化（3–9）和四个冻融循环等加工条件下保持稳定。温度和储存间隔有显着的 ( p< 0.05) 对 LAA 在基于纳米乳液的递送系统中的保留的影响。这项研究工作的结果对设计和制备用于将l-抗坏血酸包含到功能性食品中的有效封装系统具有重要意义。

更新日期：2022-07-28

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