Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice

Food Chemistry

Volumn 192, Issue , 2016, Pages 1033-1040

  Dong, Xue ^a   Zhu, Qin ^b   Dai, Yaqing ^a   He, Jianfei ^a   Pan, Hongyang ^a   Chen, Jie ^a   Zheng, Zong Ping ^a  

^a JIANGNAN UNIVERSITY   (China)

^b HANGZHOU NORMAL UNIVERSITY   (China)

Author keywords

Antibrowning; Artocarpanone; Characterization; Microemulsions; Preparation

Indexed keywords

ASCORBIC ACID; CHARACTERIZATION; FRUIT JUICES; FRUITS; ORGANIC ACIDS; SOLUBILITY;

ANTIBROWNING; ARTOCARPANONE; LONG-TERM STORAGE; O/W MICROEMULSIONS; PHYSICAL STABILITY; POLYETHYLENE GLYCOL 400; PREPARATION; ROOM TEMPERATURE;

MICROEMULSIONS;

ARTOCARPANONE; ASCORBIC ACID; BUTYRIC ACID ETHYL ESTER; ENZYME INHIBITOR; MACROGOL 400; MONOPHENOL MONOOXYGENASE; POLYSORBATE 80; UNCLASSIFIED DRUG; WATER; EMULSION; FLAVONE DERIVATIVE; MACROGOL DERIVATIVE; POLYSORBATE;

ANTIBROWNING EFFECT; APPLE JUICE; ARTICLE; CHEMICAL REACTION; CONDUCTANCE; CONTROLLED STUDY; DISPERSION; ENCAPSULATION; ENZYME ACTIVITY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROEMULSION; PH; PHASE SEPARATION; PHYSICAL CHEMISTRY; ROOM TEMPERATURE; SOLUBILITY; BEVERAGE; CHEMISTRY; DRUG EFFECTS; DRUG STABILITY; EMULSION; FOOD HANDLING; FRUIT; MALUS; PROCEDURES;

MALUS X DOMESTICA;

ASCORBIC ACID; BEVERAGES; DRUG STABILITY; EMULSIONS; FLAVONES; FOOD TECHNOLOGY; FRUIT; MAILLARD REACTION; MALUS; POLYETHYLENE GLYCOLS; POLYSORBATES; SOLUBILITY; WATER;

EID: 84938099403     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.124     Document Type: Article

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