Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

The microencapsulated ascorbic acid release in vitro and its effect on iron bioavailability.

Jun-Beum Lee1, Joungjwa Ahn, Jonghwi Lee

  • 1Department of Food Science and Technology, Sejong University, 98 Kunja-dong, Kwangjin-ku, Seoul 143-747, Korea.

Archives of Pharmacal Research
|November 12, 2003
PubMed
Summary

Microencapsulated ascorbic acid (vitamin C) shows stability in simulated gastric conditions and significantly enhances iron absorption. This method is effective for fortifying milk with vitamin C and improving iron bioavailability.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Shear-Induced CROSS (Cellular RedOx Spreading Shield) Assembly Sustains Neurotrophic Extracellular Vesicle Production for Functional Neural Networks.

Advanced functional materials·2026
Same author

Two-Step Nucleation and Amorphization of Carbamazepine Using a Micro-Droplet Precipitation System.

Pharmaceutics·2025
Same author

Fully Transparent and Distortion-Free Monotonically Stretchable Substrate by Nanostructure Alignment.

Advanced materials (Deerfield Beach, Fla.)·2024
Same author

In-drop thermal cycling of microcrystal assembly for senescence control (MASC) with minimal variation in efficacy.

Advanced functional materials·2023
Same author

Extending the Bioavailability of Hydrophilic Antioxidants for Metal Ion Detoxification via Crystallization with Polysaccharide Dopamine.

ACS applied materials & interfaces·2022
Same author

3D Cocontinuous Composites of Hydrophilic and Hydrophobic Soft Materials: High Modulus and Fast Actuation Time.

ACS macro letters·2022

Area of Science:

  • Food Science and Technology
  • Nutritional Biochemistry
  • Materials Science

Background:

  • Ascorbic acid (vitamin C) is crucial for iron bioavailability but is unstable.
  • Microencapsulation offers a potential solution to protect ascorbic acid and improve nutrient delivery.
  • Polyglycerol monostearate (PGMS) and medium-chain triacylglycerol (MCT) were investigated as coating materials.

Purpose of the Study:

  • To evaluate the in vitro stability of microencapsulated ascorbic acid in simulated gastric and intestinal environments.
  • To determine the effect of microencapsulated ascorbic acid on iron bioavailability.
  • To assess the efficacy of PGMS and MCT for microencapsulating ascorbic acid for food fortification.

Main Methods:

  • Microencapsulation of L-ascorbic acid using PGMS and MCT.

Related Experiment Videos

  • In vitro release studies in simulated gastric (pH 2) and intestinal (pH 5) fluids.
  • Assessment of iron bioavailability by measuring serum iron content and transferrin saturation in subjects consuming fortified milk.

    • Main Results:

    • Microencapsulated ascorbic acid exhibited low release in simulated gastric fluid (pH 2) but high release in simulated intestinal fluid (pH 5).
    • MCT coating showed slightly better stability in gastric conditions compared to PGMS.
    • Consumption of milk with encapsulated iron and ascorbic acid significantly increased serum iron and transferrin saturation.

    Conclusions:

    • Microencapsulation using PGMS and MCT effectively protects ascorbic acid in simulated gastric conditions.
    • Microencapsulated ascorbic acid enhances iron bioavailability, making it a viable strategy for food fortification.
    • This technology can improve the nutritional value of dairy products by enhancing vitamin C stability and iron absorption.