Stability and Kinetic Study of Vitamin C containing Hydrogenated and Middle-
\nChain Triglyceride Coconut Oil-Based Double Emulsion

Vitamin C or ascorbic acid, is an organic compound that is highly required by human since
\nit acts as antioxidant, help increase metabolism, and improves the immune system. Vitamin C is
\neasily oxidized and damaged during storage due to several external factors such as light, metal,
\nshear, etc. The encapsulation technique is able to improve the stability as well as the activity of
\nVitamin C in order to protect the bioactive compound from deleterious external factors. Coconut oil
\nwhich is composed of about 50% lauric acid, has an antiviral property. This research aimed to obtain
\nthe stable water-in-oil-in-water (W1/O/W2) double emulsion using coconut oil upon the
\nincorporation of Vitamin C. Hydrogenated (HCNO) and Medium-Chain Triglycerides (MCT) coconut
\noil was used as the oil phase, and various emulsifiers such as Tween-20 0.5%, Tween-20 1%, and
\nTween-20 0.5%/ PgPr 0.5% were applied to strengthen the outer interfacial layer. The double
\nemulsion stability was monitored macroscopically, and the destabilization kinetics was studied
\nusing the zero and first-order kinetic models. It turned out that the HCNO-based double emulsion
\ndemonstrated higher stability compared to the MCT-based double emulsion. The lowest
\ndestabilization rate constants of 4.5 x 10-3 h-1 and 6.8 x 10-3 h-1 were obtained for HCNO and MCT-
\nbased double emulsions both stabilized with Tween-20 0.5%, respectively. The coconut oil-based
\ndouble emulsion enriched with Vitamin C would be potentially developed for various functional
\nfood applications.