期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 96, 期 9, 页码 3227-3232出版社
WILEY
DOI: 10.1002/jsfa.7505
关键词
citral; chemical decomposition; micelles; polyoxyethylene alkyl ethers; storage stability
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT and Future Planning [2013R1A1A1008321]
- High Value-added Food Technology Development Program by the Ministry of Agriculture, Food and Rural Affairs, Republic of Korea [313021-3]
- National Research Foundation of Korea [2013R1A1A1008321] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
BACKGROUND: Surfactant-made micelles can control the rate of chemical degradation of poorly water-soluble food flavors. To evaluate how the molecular structure of surfactant has an influence on the chemical decomposition rate of citral, micelles were prepared with polyoxyethylene alkyl ether-type surfactants that had similar molecular structures but various hydrophilic head sizes and hydrophobic tail lengths. RESULTS: At a critical 20x micelle concentration of surfactant, there was no significant difference in the chemical degradation rate of citral in micelles in neutralpH, regardlessof thehydrophilic head size orhydrophobic tail length. In an acidic environment, the degradation rate constant of citral generally increased proportionally with increasing hydrophilic head size of surfactant (0.1563 and 0.2217 for surfactants with 23 and 100 oxyethylene units, respectively) but the length of hydrophobic tail did not affect the citral stability. Also, little difference (0.2217 and 0.2265 for surfactant having 100 oxyethylene units with and without Fe3+) in degradation rate constant of citral between simple micellar solution and micellar solution containing iron suggested that iron ions could not accelerate citral degradation in micelles, regardless of the form of iron (Fe2+ and Fe3+). CONCLUSION: This work concludes that although the concentration of surfactant could be relevant, if its concentration could be controlled in the samemanner as the critical micelle concentration, then a polyethylene alkyl ether-type surfactantwith a small hydrophilic head couldmore efficiently stabilize citral at an acidic pH. (C) 2015 Society of Chemical Industry
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