Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions
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- 作者：Lei Liua ; liuleicau@126.com" class="auth_mail" title="E-mail the corresponding author ; Yanxiang Gaoa ; gyxcau@126.com" class="auth_mail" title="E-mail the corresponding author ; David Julian McClementsb ; c ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author ; Eric Andrew Deckerb ; c ; edecker@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Emulsion ; β-Carotene ; Corn oil ; Lipid oxidation ; Carotenoid ; Free radicals ; Iron
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 November 2016
- 年：2016
- 卷：210
- 期：Complete
- 页码：242-248
- 全文大小：564 K
文摘
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EGCG inhibited β-carotene degradation in both MCT- and corn oil-in-water emulsions.
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Continuous phase α-lactalbumin was not able to protect β-carotene in MCT emulsions.
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EGCG had no effect on corn oil oxidation in corn oil-in-water emulsions.