Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of L-Ascorbic Acid

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  • KHALID Nauman
    Food Engineering Division, National Food Research Institute, NARO Graduate School of Agricultural and Life Science, The University of Tokyo
  • KOBAYASHI Isao
    Food Engineering Division, National Food Research Institute, NARO
  • NEVES Marcos A.
    Food Engineering Division, National Food Research Institute, NARO Faculty of Life and Environmental Sciences, University of Tsukuba
  • UEMURA Kunihiko
    Food Engineering Division, National Food Research Institute, NARO
  • NAKAJIMA Mitsutoshi
    Food Engineering Division, National Food Research Institute, NARO Faculty of Life and Environmental Sciences, University of Tsukuba

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タイトル別名
  • Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of <small>L</small>-Ascorbic Acid
  • Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of<scp>L</scp>-Ascorbic Acid

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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.

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