Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology

被引：124
作者：
Yin, Xin [1 ,2 ]
Chen, Kaiwen [1 ,2 ]
Cheng, Hao [1 ,2 ]
Chen, Xing [1 ,2 ]
Feng, Shuai [3 ]
Song, Yuanda [4 ]
Liang, Li [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Luwei Pharmaceut Grp Co Ltd, Shuangfeng Ind Pk, Zibo 255195, Peoples R China
[4] Shandong Univ Technol, Sch Agr Engn & Food Sci, Colin Raledge Ctr Microbial Lipids, Zibo 255000, Peoples R China
来源：
ANTIOXIDANTS | 2022年 / 11卷 / 01期
关键词：
ascorbic acid; bioactivity; stability; delivery; application; ANTIOXIDANTS VITAMIN-C; PROOXIDANT ACTIVITY; SODIUM ASCORBATE; HIGH-PRESSURE; FRUIT JUICE; IN-VITRO; ENCAPSULATION; DEGRADATION; OXYGEN; PALMITATE;
D O I：
10.3390/antiox11010153
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals. L-gulonolactone oxidase, the key enzyme for the de novo synthesis of ascorbic acid, is lacking in some mammals including humans. The functionality of ascorbic acid has prompted the development of foods fortified with this vitamin. As a natural antioxidant, it is expected to protect the sensory and nutritional characteristics of the food. It is thus important to know the degradation of ascorbic acid in the food matrix and its interaction with coexisting components. The biggest challenge in the utilization of ascorbic acid is maintaining its stability and improving its delivery to the active site. The review also includes the current strategies for stabilizing ascorbic acid and the commercial applications of ascorbic acid.
引用
收藏
页数：20
相关论文
共 125 条
  • [1] Interaction between ascorbic acid and gallic acid in a model of fructose-mediated protein glycation and oxidation
    Adisakwattana, Sirichai
    Thilavech, Thavaree
    Sompong, Weerachat
    Pasukamonset, Porntip
    [J]. ELECTRONIC JOURNAL OF BIOTECHNOLOGY, 2017, 27 : 32 - 36
  • [2] Ascorbic acid degradation in aqueous solution during UV-Vis irradiation
    Aguilar, Karla
    Garvin, Alfonso
    Virginia Lara-Sagahon, Alma
    Ibarz, Albert
    [J]. FOOD CHEMISTRY, 2019, 297
  • [3] Photochemical interaction of ascorbic acid and nicotinamide in aqueous solution: A kinetic study
    Ahmad, Iqbal
    Mobeen, Muhammad Furqan
    Sheraz, Muhammad Ali
    Ahmed, Sofia
    Anwar, Zubair
    Shaikh, Ruby Saeed
    Hussain, Imtiaz
    Ali, Saiyed Muhammad
    [J]. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, 2018, 182 : 115 - 121
  • [4] Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice
    Akyildiz, Asiye
    Mertoglu, Tuba Simsek
    Agcam, Erdal
    [J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2021, 102
  • [5] Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature
    Al Fata, Nizar
    George, Stephane
    Dlalah, Nanna
    Renard, Catherine M. G. C.
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 49 : 215 - 221
  • [6] Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
    Aleman, Mercedes
    Bou, Ricard
    Tres, Alba
    Polo, Javier
    Codony, Rafael
    Guardiola, Francesc
    [J]. FOOD CHEMISTRY, 2016, 196 : 567 - 576
  • [7] Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles
    Alishahi, A.
    Mirvaghefi, A.
    Tehrani, M. R.
    Farahmand, H.
    Shojaosadati, S. A.
    Dorkoosh, F. A.
    Elsabee, Maher Z.
    [J]. FOOD CHEMISTRY, 2011, 126 (03) : 935 - 940
  • [8] Ascorbic acid as radiation protector on polysaccharides used in food industry
    Aliste, AJ
    Del Mastro, NL
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2004, 249 (1-3) : 131 - 133
  • [9] Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
    Altunkaya, Arzu
    Goekmen, Vural
    [J]. FOOD CHEMISTRY, 2008, 107 (03) : 1173 - 1179
  • [10] Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
    Alvim, Izabela Dutra
    Stein, Mirella Abreu
    Koury, Isabela Paes
    Hellmeister Dantas, Fiorella Balardin
    de Camargo Vianna Cruz, Carla Lea
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 65 : 689 - 694
12345678910