کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11005623 | 1492020 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
UV and storage stability of retinol contained in oil-in-water nanoemulsions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: UV and storage stability of retinol contained in oil-in-water nanoemulsions UV and storage stability of retinol contained in oil-in-water nanoemulsions](/preview/png/11005623.png)
چکیده انگلیسی
This study was performed to examine the stability of retinol contained within oil-in-water (O/W) emulsions under UV and during storage at different temperatures. O/W emulsions were prepared using different emulsifiers and oil concentrations. The stability of the retinol contained in the O/W emulsions was investigated by measuring the percentage of residual retinol in the samples after UV exposure and storage at different temperatures (4, 25, and 40â¯Â°C). The oil concentration of the emulsion had a greater impact on UV stability than the type of emulsifier used, whereas the storage stability at different temperatures was affected by both the choice of emulsifier and the oil concentration. The storage stability of the retinol contained in the O/W emulsions may be related to the lipid oxidation properties of the emulsions rather than the latter's physical stability. Experiments with EDTA and different oil types were performed to confirm this theory.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 404-410
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 404-410
نویسندگان
Heesoo Park, Saehun Mun, Yong-Ro Kim,