Abstract:

The importance of ascorbic acid (AA) in the human diet has motivated food researchers to develop AA-fortified food products. However, this compound is very unstable. The aim of this work was to produce solid lipid microcapsules (SLMs) loaded with AA using microfluidic technology. The morphology of the SLMs was analysed by optical, scanning electron and confocal microscopy. We determined the encapsulation efficiency, particle size and stability of the encapsulated material. Two different means of enhancing the encapsulation efficiency and stability of AA were demonstrated: a pore blocking method and a micromolecule-chelating agent within the core. The results indicated the enormous potential of the designed vehicle to prevent AA degradation in a food product; additionally, this vehicle could mask the acidic taste of AA.

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