Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice

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• 作者：Jing Tao^a ; Qin Zhu^b ; Fang Qin^a ; Mingfu Wang^c ; Jie Chen^a ; ^d ; Zong-Ping Zheng^a ; ^{zzpsea@jiangnan.edu.cn}
• 关键词：Steppogenin ; Antioxidant agents ; O/W microemulsion ; Characterization ; Antibrowning ; Fresh apple juice
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：11-18
• 全文大小：2107 K
• 卷排序：224

文摘

Various MEs including four SMEs were developed and characterized. ME greatly helped to improve steppogenin solubility compared with that in water. Various MEs were stable after acceleration and long-term storage. Various SMEs exhibited strong antibrowning effects for apple juice. S + VCME showed the strongest antibrowning effect among various SMEs.