Ascorbyl palmitate: A comprehensive review on its characteristics, synthesis, encapsulation and applications

Ascorbyl palmitate, commonly known as Vitamin C ester or Vitamin C palmitate in the food industry is an ester derivative of ascorbic acid. It is produced through an esterification process involving ascorbic acid and palmitic acid, either in the presence of enzyme lipase (immobilized) or with sulphuric acid as a catalyst. With its lipophilic property, ascorbyl palmitate finds extensive applications in various industries, particularly as an antioxidant. Its bioactivity includes protecting red blood cells, facilitating the cellular delivery of ascorbate, and enhancing the bioavailability of iron. In the processing industry, it is widely used as a safe additive and preservative, primarily as an antioxidant for lipids to prevent rancidity in foods containing fats and oils. Although numerous studies have conducted on ascorbic palmitate as an antioxidant, the exploration of its potential application in the food industry remains limited comparted to the cosmetic and pharmaceutical industries. This review provides an overview of the biological activities and synthesis methods of ascorbyl palmitate, highlighting its advantages over ascorbyl acid and other derivatives. Additionally, it discusses the application of ascorbyl palmitate in the food industry, including encapsulation techniques, benefits, and release aftermath, aiming to serve as a theoretical reference for the food additive industry.