Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

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Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

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作者：Jianfei He^a ; Qin Zhu^b ; Xue Dong^a ; Hongyang Pan^a ; Jie Chen^a ; ^c ; Zong-Ping Zheng^a ; ^{zzpsea@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Oxyresveratrol ; O/W microemulsion ; Preparation ; Characterization ; Anti-isomerization ; Antibrowning
刊名：Food Chemistry
出版年：2017
出版时间：1 January 2017
年：2017
卷：214
期：Complete
页码：269-276
全文大小：1570 K

文摘

•: OxyME and Oxy + VcME were developed and characterized.
•: ME greatly helped to increase the solubility of Oxy in polar solvent.
•: OxyME and Oxy + VcME were stable in acceleration and long-term storage.
•: Incorporating Vc into OxyME further improved Oxy stability in long-term storage.
•: Oxy + VcME showed strong antibrowning effects on fresh-cut lotus slices in 24 h.

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