Journal
FOOD CHEMISTRY
Volume 222, Issue -, Pages 74-83Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.012
Keywords
Zein hydrolysate; Sage extract; Liposome system; Lipid oxidation; Cooperative effects
Funding
- Program for Young Talents of Northeast Agricultural University [14QC40]
- Foundation of Science and Technology Major Projects in Heilongjiang [GA15B302]
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This study investigated the cooperative antioxidative effects of sage extract (SE) and zein hydrolysates (ZH). The combination of 3 mg/ml ZH and 10 mu g/ml SE exhibited a significant synergism in inhibition of the formation of thiobarbituric acid-reactive substances and provided superior protection of liposomes against oxidation. Zeta-potential results revealed that the interactions between liposomes and ZH were electrostatic interactions. Particle size determination further proved that ZH and SE added to oxidized liposomes significantly decreased the mean particle size. Confocal laser scanning microscopy revealed that when ZH was present in the liposome oxidizing system, the droplet sizes were obviously decreased compared to oxidized samples. ZH dispersed more uniformly and the interfacial membrane was more compact in the ZH-SE liposome. Transmission electron microscopy conveyed that the ZH-SE complex around the liposome particles could form a denser network structure, preventing radicals and oxidants from the approach of the liposomes. (C) 2016 Elsevier Ltd. All rights reserved.
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