کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584701 | 1492028 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions
ترجمه فارسی عنوان
امولسیون های روغن ماهی در آب افزایش یافته توسط لسیتین های کلزا به دست آمده تحت شرایط مختلف پردازش
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کلمات کلیدی
امولسیون ها، کلزا، اکسیداسیون لیپید، روغن ماهی، ثبات، پتانسیل زتا،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
It is hypothesized that rapeseed lecithins may have different emulsifying and antioxidant properties in delivering fish oil compared to soy lecithin based on previous studies. The results showed that in vitro antioxidant activities of rapeseed lecithins were stronger than those of soy lecithin. Emulsions stabilized by rapeseed based lecithins and DATEM were stable over 3â¯months at 4â¯Â°C, whereas the creaming of emulsions containing soy lecithin started immediately after its preparation. Zeta-potential of rapeseed lecithins was higher than soy lecithin and DATEM, which partially contributed to the emulsion stability. Although the particle sizes of emulsions prepared by rapeseed lecithins increased after 14â¯days storage, no creaming was observed. Lipid oxidation as indicated by TBARS values suggested that DATEM was the most unfavorable, followed by soy lecithin. It is concluded that rapeseed lecithins are better than soy lecithin and DATEM in terms of emulsion stability and antioxidant capability, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 233-240
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 233-240
نویسندگان
Jingbo Li, Jacob Nedergaard Pedersen, Sampson Anankanbil, Zheng Guo,