Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement

Autores
Tissera, Carolina Eugenia; Barnetche, María Eugenia; Silva, Oscar Fernando; Fernández, Mariana Adela
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
L-ascorbic acid (AA), Vitamin C, is a potent antioxidant, important in combating bacterial infections, facilitating detoxification reactions, and contributing to the formation of collagen in fibrous tissue, skin, and capillaries. AA is obtained by humans from food. However, its sensitivity to external stimuli, as light, heat and oxygen, limits the processing of foods that contain it. The objective of this work was to improve the stability of AA through encapsulation in food grade nanovesicles. AA was encapsulated in amounts that met the recommended daily intake of vitamin C. The impact of food processing-related parameters such as temperature, ionic strength, pasteurization, freezing, and freeze-drying on niosomal systems was investigated. It was found that the shelf life of AA could be extended to at least 40 days after freeze-drying and rehydration, maintaining adequate amounts of the vitamin. Under this treatment, the integrity and morphological characteristics of AA-loaded niosomes were preserved. Furthermore, the system retained at least 87% of the antioxidant capacity, making it an interesting alternative for possible use in food fortification.
Fil: Tissera, Carolina Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Barnetche, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Silva, Oscar Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Fernández, Mariana Adela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Materia
ANTIOXIDANTS
FORMULATION
NANOTECHNOLOGY
NIOSOMES
VITAMIN C
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/273954
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvementTissera, Carolina EugeniaBarnetche, María EugeniaSilva, Oscar FernandoFernández, Mariana AdelaANTIOXIDANTSFORMULATIONNANOTECHNOLOGYNIOSOMESVITAMIN Chttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1L-ascorbic acid (AA), Vitamin C, is a potent antioxidant, important in combating bacterial infections, facilitating detoxification reactions, and contributing to the formation of collagen in fibrous tissue, skin, and capillaries. AA is obtained by humans from food. However, its sensitivity to external stimuli, as light, heat and oxygen, limits the processing of foods that contain it. The objective of this work was to improve the stability of AA through encapsulation in food grade nanovesicles. AA was encapsulated in amounts that met the recommended daily intake of vitamin C. The impact of food processing-related parameters such as temperature, ionic strength, pasteurization, freezing, and freeze-drying on niosomal systems was investigated. It was found that the shelf life of AA could be extended to at least 40 days after freeze-drying and rehydration, maintaining adequate amounts of the vitamin. Under this treatment, the integrity and morphological characteristics of AA-loaded niosomes were preserved. Furthermore, the system retained at least 87% of the antioxidant capacity, making it an interesting alternative for possible use in food fortification.Fil: Tissera, Carolina Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; ArgentinaFil: Barnetche, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; ArgentinaFil: Silva, Oscar Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; ArgentinaFil: Fernández, Mariana Adela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; ArgentinaWiley Blackwell Publishing, Inc2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/273954Tissera, Carolina Eugenia; Barnetche, María Eugenia; Silva, Oscar Fernando; Fernández, Mariana Adela; Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 60; 1; 2-2025; 1-90950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/ijfst/article/60/1/vvae027/7943325info:eu-repo/semantics/altIdentifier/doi/10.1093/ijfood/vvae027info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:11:18Zoai:ri.conicet.gov.ar:11336/273954instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-02-26 10:11:18.644CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
title Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
spellingShingle Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
Tissera, Carolina Eugenia
ANTIOXIDANTS
FORMULATION
NANOTECHNOLOGY
NIOSOMES
VITAMIN C
title_short Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
title_full Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
title_fullStr Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
title_full_unstemmed Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
title_sort Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement
dc.creator.none.fl_str_mv Tissera, Carolina Eugenia
Barnetche, María Eugenia
Silva, Oscar Fernando
Fernández, Mariana Adela
author Tissera, Carolina Eugenia
author_facet Tissera, Carolina Eugenia
Barnetche, María Eugenia
Silva, Oscar Fernando
Fernández, Mariana Adela
author_role author
author2 Barnetche, María Eugenia
Silva, Oscar Fernando
Fernández, Mariana Adela
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
FORMULATION
NANOTECHNOLOGY
NIOSOMES
VITAMIN C
topic ANTIOXIDANTS
FORMULATION
NANOTECHNOLOGY
NIOSOMES
VITAMIN C
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv L-ascorbic acid (AA), Vitamin C, is a potent antioxidant, important in combating bacterial infections, facilitating detoxification reactions, and contributing to the formation of collagen in fibrous tissue, skin, and capillaries. AA is obtained by humans from food. However, its sensitivity to external stimuli, as light, heat and oxygen, limits the processing of foods that contain it. The objective of this work was to improve the stability of AA through encapsulation in food grade nanovesicles. AA was encapsulated in amounts that met the recommended daily intake of vitamin C. The impact of food processing-related parameters such as temperature, ionic strength, pasteurization, freezing, and freeze-drying on niosomal systems was investigated. It was found that the shelf life of AA could be extended to at least 40 days after freeze-drying and rehydration, maintaining adequate amounts of the vitamin. Under this treatment, the integrity and morphological characteristics of AA-loaded niosomes were preserved. Furthermore, the system retained at least 87% of the antioxidant capacity, making it an interesting alternative for possible use in food fortification.
Fil: Tissera, Carolina Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Barnetche, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Silva, Oscar Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Fernández, Mariana Adela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
description L-ascorbic acid (AA), Vitamin C, is a potent antioxidant, important in combating bacterial infections, facilitating detoxification reactions, and contributing to the formation of collagen in fibrous tissue, skin, and capillaries. AA is obtained by humans from food. However, its sensitivity to external stimuli, as light, heat and oxygen, limits the processing of foods that contain it. The objective of this work was to improve the stability of AA through encapsulation in food grade nanovesicles. AA was encapsulated in amounts that met the recommended daily intake of vitamin C. The impact of food processing-related parameters such as temperature, ionic strength, pasteurization, freezing, and freeze-drying on niosomal systems was investigated. It was found that the shelf life of AA could be extended to at least 40 days after freeze-drying and rehydration, maintaining adequate amounts of the vitamin. Under this treatment, the integrity and morphological characteristics of AA-loaded niosomes were preserved. Furthermore, the system retained at least 87% of the antioxidant capacity, making it an interesting alternative for possible use in food fortification.
publishDate 2025
dc.date.none.fl_str_mv 2025-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/273954
Tissera, Carolina Eugenia; Barnetche, María Eugenia; Silva, Oscar Fernando; Fernández, Mariana Adela; Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 60; 1; 2-2025; 1-9
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/273954
identifier_str_mv Tissera, Carolina Eugenia; Barnetche, María Eugenia; Silva, Oscar Fernando; Fernández, Mariana Adela; Increasing the stability of ascorbic acid through encapsulation in food-grade vesicles: an approach for nutritional improvement; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 60; 1; 2-2025; 1-9
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/ijfst/article/60/1/vvae027/7943325
info:eu-repo/semantics/altIdentifier/doi/10.1093/ijfood/vvae027
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.176822

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