產(chǎn)品展廳收藏該商鋪

您好 登錄 注冊

當前位置:
美國布魯克海文儀器公司>技術(shù)文章>測量應(yīng)用案例-20220507

技術(shù)文章

測量應(yīng)用案例-20220507

閱讀:140          發(fā)布時間:2022-5-10
 

文獻名:Ethyl cellulose particles loaded with α-tocopherol for inhibiting thermal oxidation of soybean oil

 

 

作者 Xin MaaYing Liua,Liuping Fanab,Weiqiang Yanc

a State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China

b School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

c Huineng Biotechnology (Jiangsu) Co., Ltd, Huaian, 223000, China

 

 

 

摘要:Most endogenous antioxidants degrade and lose efficiency during frying. The study aimed to inhibit thermal oxidation of soybean oil by fabricating α-tocopherol loaded particles with ethyl cellulose (EC) of different viscosity grades (M9, M70 and M200) via anti-solvent method. As the viscosity of ethyl cellulose increased, particle size decreased from micrometer to nanometer. Confocal laser scanning microscope confirmed successful encapsulation and uniform distribution of α-tocopherol in the loaded particles. Differential scanning calorimetry and thermogravimetric analysis demonstrated that loaded particles protected α-tocopherol from oxidation and degradation. Meanwhile, Fourier transformed infrared demonstrated that α-tocopherol interacted with EC through hydrogen bond and hydrophobic effects. With excellent dispersibility in soybean oil, loaded particles effectively inhibited thermal oxidation of soybean oil and loaded M200 nanoparticles was the most effective, which performed far better than tert-butylhydroquinone (TBHQ). Therefore, the nanoparticles offered a promising way to enhance oxidative stability of oils during thermal processing.

 

關(guān)鍵詞:Frying oil,Antioxidant,Viscosity,NanoparticlesOxidative stability

收藏該商鋪

登錄 后再收藏

提示

您的留言已提交成功!我們將在第一時間回復(fù)您~

對比框

產(chǎn)品對比 產(chǎn)品對比 聯(lián)系電話 二維碼 意見反饋 在線交流

掃一掃訪問手機商鋪
010-62081908
在線留言