Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid

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• 作者：Zhenhong He^a ; Weiwei Zeng^a ; Xiaoyu Zhu^a ; Haizhen Zhao^a ; Yingjian Lu^b ; Zhaoxin Lu^a ; ^{fmb@njau.edu.cn}
• 关键词：Surfactin ; o/w DHASCO microemulsion ; Nanoscale particle ; DHA oxidation ; Physical stability
• 刊名：Colloids and Surfaces B: Biointerfaces
• 出版年：2017
• 出版时间：1 March 2017
• 年：2017
• 卷：151
• 期：Complete
• 页码：232-239
• 全文大小：1593 K
• 卷排序：151

文摘

Surfactin added into emulsion with DHA could increase the o/w area of microemulsion region. Surfactin supplement in emulsion decreased o/w emulsion particle to nano-scale. DHASCO microemulsion with surfactin had good physical and oxidation stability. DHA in o/w microemulsion with surfactin was well retained in storage period.