期刊
FOOD CHEMISTRY
卷 340, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128168
关键词
Citral; Chitosan; P123; Micelle; Half-life; Kinetics
资金
- Department of Science and Technology (DST), Govt. of India
The chemical instability of Citral in acidic conditions can be overcome by stabilizing it using mixed surfactant or polymer-amphiphile systems with significant positive charge and oxyethylene content in their single components. The study found that adjusting the cationic surfactants and nonionic surfactants at the interface of self-assembly can effectively stabilize Citral and increase its half-life. The hybrid of Chitosan and P123 showed significant inhibitory effects on Citral degradation.
The chemical instability of Citral in acidic conditions is viewed as hurdle to commercialize it in food/beverage industries. We attempted to stabilize citral in various single and mixed surfactant systems at pH 1.0 and temperature 25 degrees C. The study highlights the importance of amount and density of positive charge of cationic surfactants and oxyethylene content of nonionic surfactants at the interface of self-assembly in inhibiting citral degradation. The hybrid of Chitosan and P123 showed a significant increase in the half-life of citral compared to that in its individual components. The results of the study suggest that it is possible to stabilize citral in strong acidic environs having a pH as low as 1.0 using mixed surfactant or polymer-amphiphile systems with significant positive charge/number of oxyethylene in their single components. Such polymer-surfactant systems formulations if biocompatible/food grade may act as promising media to enhance shelf life of citral.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据