Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Effect of tocopherol on stability of flaxseed oil nanoemulsions
  
DOI：10.12166/j.zgyz.1003-7969/2020.11.029
KeyWord:flaxseed oil  tocopherol  lipid oxidation  nanoemulsion  physical stability  oxidation stability
FundProject:国家食品科学与工程一流学科建设项目（JUFSTR20180202）
Author NameAffiliation
GUO Xin Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology,Jiangnan University, Wuxi 214122, Jiangsu, China 
Hits: 1523
Download times: 592
Abstract:
      The effects of tocopherol on the physical stability and oxidation stability of flaxseed oil nanoemulsions were researched. The results showed that tocopherol significantly reduced the content of lipid oxidation products in flaxseed oil nanoemulsions, thereby enhancing the oxidation stability of the nanoemulsions, and did not affect the particle size, PDI and Zeta potential of the nanoemulsions. Therefore, tocopherol could be used as an antioxidant to improve the oxidative stability of flaxseed oil nanoemulsions, but had no effect on the physical stability of the nanoemulsions.
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address：Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode：710082
Phone：008602988617441;008602988621360 ;008602988626849 Fax：008602988625310
You are the number  1042999  Visitors  京ICP备09084417号