Stability of citral in oil-in-water emulsions protected by a soy protein-polysaccharide Maillard reaction product

被引：47
|
作者：
Yang, Yuexi [1 ,2 ]
Cui, Steve [1 ,2 ]
Gong, Jianhua [2 ]
Miller, S. Shea [2 ]
Wang, Qi [2 ]
Hua, Yufei [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada
来源：
FOOD RESEARCH INTERNATIONAL | 2015年 / 69卷
关键词：
Citral; Stability; Emulsion; Soy protein-polysaccharide Maillard reaction product; Simulated gastrointestinal condition; DETERIORATION MECHANISM; LEMON FLAVOR; OFF-ODOR; EMULSIFYING PROPERTIES; ANTIMICROBIAL ACTIVITY; INHIBITION; ACID; DEGRADATION; GUM; IDENTIFICATION;
D O I：
10.1016/j.foodres.2015.01.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Citral is an important essential oil with antibacterial activities, but its use as an antibiotic alternative is limited due to its physical and chemical instability during processing and in biological systems such as the gastrointestinal tract of animals. This study aimed to investigate the capacity of a soy protein-polysaccharide Maillard reaction product (SPPMP) to stabilize citral in an oil-in-water emulsion system. The retention rates of citral in the emulsions during long time storage, upon heating and under simulated gastrointestinal conditions were determined. The results showed that SPPMP-stabilized emulsions demonstrated outstanding ability to stabilize citral under all challenge conditions as compared to emulsions stabilized by soy protein only or by physical mixtures of soy protein and polysaccharide. Therefore, SPPMP-stabilized emulsions could potentially be used as protectors and carriers for targeted delivery of citral or other hydrophobic compounds to animal/human intestines. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码：357 / 363
页数：7
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