Erythorbyl laurate as a potential food additive with multi-functionalities: Interfacial characteristics and antioxidant activity
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- 作者：Kyung-Min Parka ; 1 ; Min Joo Leea ; 1 ; Su-Kyung Joa ; Seung Jun Choib ; JaeHwan Leec ; Pahn-Shick Changa ; d ; pschang@snu.ac" class="auth_mail" title="E-mail the corresponding author
- 关键词：Erythorbyl laurate ; Interfacial characteristics ; Antioxidant activity ; Thermal oxidation ; Photo-oxidation ; Multi-functional food additive
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：101-107
- 全文大小：466 K
文摘
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Erythorbyl laurate (EL) is a promising candidate for a multi-functional food additive.
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Foam stability of EL was 3 times (half-life 24.3 h) higher than Tween 20 (8.0 h).
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EL retains the antioxidant activity of erythorbic acid after C-5 selective esterification.
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EL at the oil-water interface effectively inhibits lipid oxidation in O/W emulsions.