Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions
المؤلفون المشاركون
Liu, Guorong
Xu, Duoxia
Hou, Zhanqun
Cao, Yanping
Panya, Atikorn
Xiao, Hang
Dixon, Will
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-01-10
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage.
First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared.
Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation.
Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined.
It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein.
According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface.
Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase.
The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Xu, Duoxia& Hou, Zhanqun& Liu, Guorong& Cao, Yanping& Panya, Atikorn& Xiao, Hang…[et al.]. 2020. Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184682
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Xu, Duoxia…[et al.]. Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. Journal of Food Quality No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1184682
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Xu, Duoxia& Hou, Zhanqun& Liu, Guorong& Cao, Yanping& Panya, Atikorn& Xiao, Hang…[et al.]. Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184682
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1184682
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر