Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose

Abstract

ABSTRACT Vitamin C is a compound that is widely used in food processing as a preservative and antioxidant. The weakness of vitamin C is that it is unstable and very reactive to environmental conditions. To maintain the stability of vitamin C during processing and storage, emulsification was carried out with a double emulsion Pickering water in oil in water (W/O/W) system. The research method used was descriptive analysis method which consists of two stages. The first stage was to determine the right amount of emulsifier in the manufacture of W/O emulsion and the second stage is the manufacture of W/O/W emulsion which consists of four different treatments with microcrystalline cellulose (MCC) as the Pickering component. The results showed that the use of 5% sorbitan tristearate produced a stable W/O vitamin C emulsion at 14 days of storage with a coalescence index of 3.2% and a droplet size of 0.698 μm. The combination of polysorbate 80 and MCC produced a W/O/W emulsion with a droplet size of 0.952 μm, creaming index 2.615%, serum index 2.899%, and a lowest increase in IC50 of 0.32 ppm/day.