Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Physicochemical characteristics of tea polyphenol microcapsules and its antioxidant properties in oils
  
DOI：
KeyWord:sodium starch octenyl succinate  tea polyphenols  microcapsules  antioxidant property  shelf life
FundProject:国家重点研发计划（2019YFC1606202）；国家自然科学基金青年基金项目（31901650）
Author NameAffiliation
YAO Yunping Key Laboratory of Food Nutrition and Safety of Ministry of Education, College of Food Sicence and Engineering, Tianjin University of Science & Technology，Tianjin 300457, China 
Hits: 1376
Download times: 538
Abstract:
      In order to improve the utilization of tea polyphenols in oil systems, tea polyphenol microcapsules were prepared by using sodium starch octenyl succinate as wall material and spray drying method. The morphology, particle size distribution, solubility and thermal stability of tea polyphenol microcapsules were analyzed.The tea polyphenol microcapsules were added in soybean oil, and the shelf life of the oil was predicted by measuring the total oxidation value in the accelerated oxidation process. The results showed that the particle size distribution of the tea polyphenol microcapsules was uniform, the spherical surface was concave, and the thermal stability was good. At 25 ℃, the shelf life of the soybean oil with 200 mg/kg tea polyphenol microcapsules could be up to 249.89 d, which was 79 d longer than that of soybean oil without tea polyphenol microcapsules.
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  941959  Visitors  京ICP备09084417号