Physicochemical, oxidative and anti-oxidant stabilities of kenaf seed oil-in-water nanoemulsions under different storage temperatures

详细信息    查看全文

• 作者：Ai Mun Cheong^a ; Chin Ping Tan^b ; Kar Lin Nyam^a ; ^{nyamkl@ucsiuniversity.edu.my}
• 关键词：Kenaf seed (Hibiscus cannabinus L.) oil ; Particle size ; Polydispersity index (PDI) ; Zeta-potential ; Fatty acid compositions ; Total phenolic content
• 刊名：Industrial Crops and Products
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：95
• 期：Complete
• 页码：374-382
• 全文大小：999 K
• 卷排序：95

文摘

Physicochemical, oxidative and antioxidant stabilities of kenaf seed oil-in-water nanoemulsions were studied. Nanoemulsions stored at 4 °C and 25 °C were stale for up to 8 weeks of storage. Nanoemulsions stored under accelerated storage temperature of 40 °C were stale for 1 week. This study provides indication to food industry in selecting suitable storage temperature.