Synergistic effect on antioxidant activity of vitamin C provided with acidic vesiculation of hybrid fatty acids. (October 2021)

• Record Type: Journal Article
• Authors: Liu, Huan; Meng, Xinyu; Li, Lei; Hu, Xueyi; Fang, Yun; Xia, Yongmei
• Is Part Of: Journal of functional foods. Volume 85(2021)
• Publication Date: 2021-10
• Subjects: VC -- Vesicles -- Encapsulation -- Conjugated linoleic acid -- Saturated fatty acid; ABTS 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic) -- Am Minimum area per molecule -- CLA Conjugated linoleic acid -- CLAV Conjugated linoleic acid vesicle -- CMC Critical micelle concentration -- CVC Critical vesicular concentration -- DLS Dynamic light scattering -- DPPH 1, 1-Diphenyl-2-picryl hydrazyl radical -- EE Encapsulation efficiency -- FA Fatty acid -- FAVs Fatty acid vesicles -- FRAP Ferric reducing antioxidant power -- LA Lauric acid -- LC Loading capacity -- MA Myristic acid -- PA Palmitic acid -- PDI Polydispersity -- SA Stearic acid -- SDS Sodium dodecyl sulfate -- SFA Saturated fatty acid -- UFA Unsaturated fatty acid -- UV Ultraviolet and visible spectrum -- VC Vitamin C (Ascorbic acid) -- Γm Maximum surface excess -- γ, Surface tension; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2021.104647
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Conjugated linoleic acid and saturated fatty acids (SFA) vesiculated in acidic pH. The SFA induced larger and thicker vesicles, in positive relation with their chain length. SFA improved the encapsulation efficiency and sustain release of VC. The encapsulated VC exhibited dramatically higher antioxidant activity and stability. Abstract: Vitamin C has often been applied in capsule due to its sensitivity to oxygen, and it is only stable at acidic conditions; although most encapsulation of vitamin C has been carried out in neutral environment. Herein, hybrid fatty acid vesicles were constructed from conjugated linoleic acid (CLA) and saturated fatty acids (SFA) to encapsulate vitamin C in aid of sodium dodecyl sulfate under acidic conditions, with significantly improved encapsulation efficiency and sustain release of VC. The CLA-SFA and the encapsulated VC synergistically presented dramatic higher antioxidant activity in positive relation with chain length of the SFA. The possible mechanism that the SFA improved encapsulation was proposed. The SFA made larger and thicker vesicles, and the enhancement was in positive relation with chain length of the SFA, although SFA slightly broadened the vesiculation pH windows towards alkaline direction. Meanwhile, the prepared hybrid fatty acid vesicles presented good stability at room temperature.