Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

卷:214

He, Jianfei ; Zhu, Qin ; Dong, Xue ; Pan, Hongyang ; Chen, Jie ; Zheng, Zong-Ping

Jiangnan Univ

关键词: Oxyresveratrol;    O/W microemulsion;    Preparation;    Characterization;    Anti-isomerization;    Antibrowning;   

DOI  :  10.1016/j.foodchem.2016.07.095

学科分类：食品科学和技术

【 摘 要 】

The purpose of this study is to prepare an oxyresveratrol (Oxy) microemulsion (ME) with improved Oxy's solubility and stability and to investigate its antibrowning effects on fresh-cut lotus root slices. The formula of OxyME consisted of ethyl butyrate, Tween 80, PEG400, and water with w/w of 4%, 10.67%, 5.33%, and 80%, respectively. Encapsulating Oxy into OxyME greatly increased its solubility and stability compared with that of in water. Strong antibrowning effects were observed on fresh-cut lotus root slices treated with OxyME, even better than 4-hexylresorcinol. The addition of ascorbic acid (V-C) into OxyME greatly improved the Oxy stability in long-term storage and antibrowning effects on fresh-cut lotus root slices. However, the simultaneous addition of calcium chloride and V-C did not obviously improve the antibrowning effects compared with the addition of V-C alone. These results indicated that Oxy + VCME may be suitable as an antibrowning agent for fresh-cut vegetables. (C) 2016 Elsevier Ltd. All rights reserved.