“…Vitamin C (Vc) is an indispensable nutrient required to maintain healthy physiological processes in humans because it removes harmful free radicals and accelerates collagen synthesis. , Vc also exhibits a wide range of pharmacological properties, including anti-aging, anti-oxidation, anti-hypertension, and anti-cancer. , However, the sustainability of Vc is low, and most of its functionality is lost during processing and storage of food and feeds due to the exposure to light, heat, moisture, and oxygen. , The utilization of more-stable forms of Vc is therefore crucial for human nutrition. To overcome the drawbacks, encapsulation techniques have recently been utilized to extend the shelf-life of Vc, such as liposome encapsulation, , nanoparticle encapsulation, and microencapsulation .…”