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

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.