期刊
FOOD CHEMISTRY
卷 224, 期 -, 页码 11-18出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.045
关键词
Steppogenin; Antioxidant agents; O/W microemulsion; Characterization; Antibrowning; Fresh apple juice
资金
- National Key Scientific Instrument and Equipment Development Special Fund of China [2011YQ170067]
- National Natural Science Foundation of China [31301485]
- Natural Science Foundation of Jiangsu Province of China [BK20141110]
- Open Project Program of State Key Laboratory of Food Science and Technology of China, Jiangnan University [SKLF-KF-201509]
Oil-in-water microemulsions (O/W MEs) allow the preparation of insoluble compounds into liquid. In this study, we prepared O/W MEs to improve the solubility and stability of steppogenin (S) in aqueous liquid, and studied their ability to inhibit fresh apple juice browning. The ME technique greatly increased steppogenin solubility up to 3000-fold higher than that in water. All SMEs demonstrated good stability after acceleration and long-term storage. In particular, 0.01% SME was associated with dramatic inhibition of fresh apple juice browning after 24 h at room temperature and 7 days at 4 degrees C, and its antibrowning effects were further improved when combined with 0.05% ascorbic acid. On the other hand, simultaneous encapsulation of steppogenin with vitamin E or butylated hydroxytoluene into ME did not greatly improve SME antibrowning effects. Taken together, these results suggested that steppogenin might serve as a potential antibrowning agent to preserve fresh apple juice. (C) 2016 Elsevier Ltd. All rights reserved.
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