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.

中文翻译：

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抗坏血酸棕榈酸酯：对其特性、合成、封装和应用的全面综述


抗坏血酸棕榈酸酯，食品工业中俗称维生素C酯或维生素C棕榈酸酯，是抗坏血酸的酯衍生物。它是通过抗坏血酸和棕榈酸在脂肪酶（固定化）存在下或以硫酸作为催化剂的酯化过程生产的。凭借其亲脂性，抗坏血酸棕榈酸酯在各个行业中得到广泛应用，特别是作为抗氧化剂。其生物活性包括保护红细胞、促进抗坏血酸的细胞输送以及提高铁的生物利用度。在加工工业中，它被广泛用作安全的添加剂和防腐剂，主要作为脂质的抗氧化剂，以防止含有脂肪和油的食品酸败。尽管对抗坏血酸棕榈酸酯作为抗氧化剂进行了大量研究，但与化妆品和制药行业相比，其在食品行业中潜在应用的探索仍然有限。该综述概述了抗坏血酸棕榈酸酯的生物活性和合成方法，强调了其相对于抗坏血酸和其他衍生物的优势。此外，还讨论了抗坏血酸棕榈酸酯在食品工业中的应用，包括封装技术、益处和释放后果，旨在为食品添加剂行业提供理论参考。