$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane

Food chemistry, v.279, 2019년, pp.194 - 201  

Song, Ha Youn (Department of Agricultural Biotechnology, Seoul National University) ,  Moon, Tae Wha (Department of Agricultural Biotechnology, Seoul National University) ,  Choi, Seung Jun (Department of Food Science and Technology, Seoul National University of Science and Technology)

Abstract AI-Helper 아이콘AI-Helper

Abstract The effect of the thickness and density of droplet interfacial membrane on the chemical stability of β-carotene in emulsions was investigated, and its impact on the effectiveness of oil-soluble antioxidants to retard β-carotene degradation was examined. β-Carotene was incorp...

주제어

참고문헌 (35)

  1. Comprehensive Reviews in Food Science and Food Safety Berton-Carabin 13 945 2014 10.1111/1541-4337.12097 Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer 

  2. Journal of Agricultural and Food Chemistry Boon 57 2993 2009 10.1021/jf803747j Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions 

  3. Journal of Agricultural and Food Chemistry Boon 56 1408 2008 10.1021/jf072929+ Factors affecting lycopene oxidation in oil-in-water emulsions 

  4. European Journal of Lipid Science and Technology Bou 113 724 2011 10.1002/ejlt.201000524 Effect of different antioxidants on lycopene degradation in oil-in-water emulsions 

  5. FASEB Journal Britton 9 1551 1995 10.1096/fasebj.9.15.8529834 Structure and properties of carotenoids in relation to function 

  6. Choe 449 2008 Food lipids: Chemistry, nutrition, and biotechnology Effects and mechanisms of minor compounds in oil on lipid oxidation 

  7. Comprehensive Reviews in Food Science and Food Safety Choe 5 169 2006 10.1111/j.1541-4337.2006.00009.x Mechanisms and factors for edible oil oxidation 

  8. Econometrica Chow 28 591 1960 10.2307/1910133 Tests of equality between sets of coefficients in two linear regressions 

  9. Free Radical Biology and Medicine Dunford 3 405 1987 10.1016/0891-5849(87)90019-0 Free radicals in iron-containing systems 

  10. Journal of Physical Chemistry Gao 100 5362 1996 10.1021/jp9529230 Geometrical isomerization of carotenoids mediated by cation radical/dication formation 

  11. Journal of Physical Chemistry B Gao 107 5333 2003 10.1021/jp034063q Reaction of carotenoids and ferric chloride: Equilibria, isomerization, and products 

  12. Cellular and Molecular Biology Letters Hägerstrand 6 161 2001 Oxyethylene chain-cation complexation; nonionic polyoxyethylene detergents attain a positive charge and demonstrate electrostatic head group interactions 

  13. Food Chemistry Han 242 91 2018 10.1016/j.foodchem.2017.09.018 Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion 

  14. Toxicology Kehrer 149 43 2000 10.1016/S0300-483X(00)00231-6 The Haber-Weiss reaction and mechanisms of toxicity 

  15. Journal of Agricultural and Food Chemistry Knockaert 60 10312 2012 10.1021/jf3025776 Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil 

  16. Journal of the Chemical Society, Perkin Transactions Konovalov 2 901 1999 10.1039/a800551f AM1, INDO/S and optical studies of carbocations of carotenoid molecules. Acid induced isomerization 

  17. Nutrition Krinsky 17 815 2001 10.1016/S0899-9007(01)00651-7 Carotenoids as antioxidants 

  18. Food Science and Biotechnology Lee 2018 Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads 

  19. Molecular Nutrition and Food Research Maiani 53 S194 2009 10.1002/mnfr.200800053 Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans 

  20. Colloids and Surfaces A-Physicochemical and Engineering Aspects McClements 90 24 1994 Ultrasonic determination of depletion flocculation in oil-in-water emulsions containing a non-ionic surfactant 

  21. Therapeutic Delivery McClements 4 841 2013 10.4155/tde.13.46 Nanoemulsion-based oral delivery systems for lipophilic bioactive components: Nutraceuticals and pharmaceuticals 

  22. Food Chemistry Mei 61 307 1998 10.1016/S0308-8146(97)00058-7 Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl 

  23. Miyashita 365 2008 Food lipids: Chemistry, nutrition, and biotechnology Polyunsaturated lipid oxidation in aqueous system 

  24. Free Radical Research Mortensen 36 211 2002 10.1080/10715760290006501 Scavenging of benzylperoxyl radicals by carotenoids 

  25. FASEB Journal Olson 9 1547 1995 10.1096/fasebj.9.15.8529833 Introduction: The colorful fascinating world of the carotenoids: Important physiologic modulators 

  26. Food Chemistry Qian 135 1036 2012 10.1016/j.foodchem.2012.05.085 Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants 

  27. Food Chemistry Qian 132 1221 2012 10.1016/j.foodchem.2011.11.091 Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type 

  28. International Journal of Chemical Kinetics Salem 32 643 2000 10.1002/1097-4601(2000)32:11<643::AID-KIN1>3.0.CO;2-C Kinetics and mechanisms of decomposition reaction of hydrogen peroxide in presence of metal complexes 

  29. Journal of Agricultural and Food Chemistry Silvestre 48 2057 2000 10.1021/jf991162l Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions 

  30. European Journal of Lipid Science and Technology Song 120 1800127 2018 10.1002/ejlt.201800127 Storage stability of β-carotene in model beverage emulsions: Implication of interfacial thickness 

  31. Journal of the Chemical Society, Perkin Transactions Wei 2 783 1997 10.1039/a605027a Selected cis/trans isomers of carotenoids formed by bulk electrolysis and iron(III) chloride oxidation 

  32. Biochimica et Biophysica Acta Woodall 1336 33 1997 10.1016/S0304-4165(97)00006-8 Oxidation of carotenoids by free radicals: Relationship between structure and reactivity 

  33. Food Hydrocolloids Wulff-Pérez 23 1096 2009 10.1016/j.foodhyd.2008.09.017 Stability of emulsions for parenteral feeding: Preparation and characterization of o/w nanoemulsions with natural oils and Pluronic f68 as surfactant 

  34. Food Chemistry Xu 139 1098 2013 10.1016/j.foodchem.2013.02.027 Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion 

  35. Archives of Biochemistry and Biophysics Young 385 20 2001 10.1006/abbi.2000.2149 Antioxidant and prooxidant properties of carotenoids 

LOADING...

관련 콘텐츠

이 논문과 함께 이용한 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로