Suppression of the oxidation of methyl linoleate encapsulated with the extract from defatted rice bran by a compressed hot water treatment
| Autor: | Hisahiro Morita, Takuo Tsuno, Risa Nakazawa, Takashi Kobayashi, Shuji Adachi, Jintana Wiboonsirikul |
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| Rok vydání: | 2008 |
| Předmět: |
Chromatography
Bran Chemistry Induction period digestive oral and skin physiology Aqueous two-phase system food and beverages Methyl linoleate General Chemistry Maltodextrin Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound Organic chemistry Water treatment Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 228:109-114 |
| ISSN: | 1438-2385 1438-2377 |
| Popis: | Bran extracts prepared by a compressed hot water treatment at 120, 150, and 180 °C for 7.5 min were used in association with maltodextrin for encapsulation of methyl linoleate. Mixtures of the bran extracts at 120 and 150 °C showed a higher emulsion-stabilizing ability than that at 180 °C. The bran extracts prepared at the higher temperature provided a higher oxidative stability as shown by the longer induction period for the oxidation of the encapsulated methyl linoleate. The induction periods of the encapsulated methyl linoleate using the bran extract prepared at 250 °C for 5 min as the aqueous phase were 3–6 times longer than those of the encapsulated methyl linoleate using water. |
| Databáze: | OpenAIRE |
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