Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants
Journal of Agricultural and Food Chemistry, ISSN: 0021-8561, Vol: 59, Issue: 11, Page: 6113-6119
2011
- 80Citations
- 83Captures
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Metrics Details
- Citations80
- Citation Indexes79
- 79
- CrossRef69
- Patent Family Citations1
- 1
- Captures83
- Readers83
- 83
Article Description
The aim of the present study was to investigate the effects of oil-in-water (O/W) nanoemulsions combined with six different natural antioxidants on the stability of citral. Acidic emulsions (lecithin-stabilized palm kernel lipid in pH 3 buffer) containing 1000 ppm citral and 1000 ppm antioxidants (black tea extract, ascorbic acid, naringenin, tangeretin, β-carotene, and tanshinone) were stored at 25 and 50 °C, respectively. The emulsions with and without antioxidants were analyzed by solid phase microextraction gas chromatography (SPME-GC) to monitor the degradation process of citral and the formation of different off-flavor compounds, such as α,p-dimethylstyrene and p-methylacetophenone. The results suggested that encapsulation of citral in emulsions and the addition of the appropriate antioxidants (β-carotene, tanshinone, and black tea extract) could greatly enhance citral's chemical stability during storage. © 2011 American Chemical Society.
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