Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice

被引:36
作者
Dong, Xue [1 ]
Zhu, Qin [2 ]
Dai, Yaqing [1 ]
He, Jianfei [1 ]
Pan, Hongyang [1 ]
Chen, Jie [1 ,3 ]
Zheng, Zong-Ping [1 ]
机构
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Hangzhou Normal Univ, Coll Life & Environm Sci, Hangzhou 311121, Zhejiang, Peoples R China
[3] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Jiangsu, Peoples R China
关键词
Artocarpanone; Microemulsions; Preparation; Characterization; Antibrowning; HETEROPHYLLUS; INHIBITION; TYROSINASE; COLOR;
D O I
10.1016/j.foodchem.2015.07.124
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of this study is to improve artocarpanone solubility by developing an O/W microemulsion with the evaluation of its antibrowning effects. The chemical and physical stabilities as well as antibrowning effects in apple juice were also evaluated. The formulation of artocarpanone microemulsion consisted of 4% w/w of ethyl butyrate, 10.67% w/w of Tween 80, 5.33% w/w of polyethylene glycol 400, and 80% w/w of water, with a maximum solubility of artocarpanone up to 10.54 0.01 mg/mL, at least 3000-folds increase in solubility compared that in water. Encapsulating artocarpanone and ascorbic acid (V-C) into microemulsion simultaneously decreased modest artocarpanone solubility whereas improving its stability in long-term storage. Blank, artocarpanone and artocarpanone-Vc-loaded microemulsions demonstrated steadily during accelerated and long-term storage. Artocarpanone-Vc-loaded microemulsion showed strong antibrowning effects in apple juice at room temperature in 24 h, suggesting that artocarpanone-Vc-loaded microemulsion is a good antibrowning agent for apple juices. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1033 / 1040
页数:8
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