Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of <small>L</small>-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
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- KOBAYASHI Isao
- Food Engineering Division, National Food Research Institute, NARO
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- NEVES Marcos A.
- Food Engineering Division, National Food Research Institute, NARO Faculty of Life and Environmental Sciences, University of Tsukuba
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- UEMURA Kunihiko
- Food Engineering Division, National Food Research Institute, NARO
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- NAKAJIMA Mitsutoshi
- Food Engineering Division, National Food Research Institute, NARO Faculty of Life and Environmental Sciences, University of Tsukuba
Bibliographic Information
- Other Title
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- Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of L-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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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.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 77 (6), 1171-1178, 2013
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390282681456548736
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- NII Article ID
- 10031184677
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- NII Book ID
- AA10824164
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- COI
- 1:STN:280:DC%2BC3sjhtFWjtQ%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 024646861
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- PubMed
- 23748753
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed