Eugenol improves physical and chemical stabilities of nanoemulsions loaded with 尾-carotene
详细信息 查看全文
- 作者：Yongguang Guana ; Jine Wub ; Qixin Zhonga ; qzhong@utk.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：尾-Carotene ; Eugenol ; Nanoemulsions ; Thermal degradation ; UV degradation
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：787-796
- 全文大小：1603 K
文摘
Nanoemulsions with 尾-carotene in soybean oil were prepared with WPI and lecithin.
Addition of eugenol in oil improved the storage stability of nanoemulsion droplets.
Addition of eugenol in oil improved the storage and UV stability of 尾-carotene.
Addition of eugenol in oil reduced thermal degradation of 尾-carotene.
Reduction of free radicals by endogenous eugenol improved the stability of 尾-carotene.