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Stabilization of ascorbic acid by microencapsulation in liposomes (1991)

KIRBY, C. J. ; WHITTLE, C. J. ; RIGBY, N. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 26 (1991), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Ascorbic acid was encapsulated with high efficiency inside liposomes. In this form, its stability was enhanced compared to that in free aqueous solution, and particularly in the presence of a number of factors widespread in foods, which normally lead to its rapid degradation. Possible mechanisms for these stabilizing effects are discussed. Amongst other potential applications, these findings are relevant to the preservation of nutritional supplements of vitamin C in solution and to the development of naturally derived antioxidant systems for food protection.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01988.x

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