Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-02 DOI:10.1016/j.fochx.2024.101803

Shahryar Yousefi , Leila Nateghi , Ladan Rashidi

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Abstract

Alginate-chitosan (Alg-CH) coated multiple water-in-oil-in-water (W/O/W) nanoemulsion loaded with sesamol and retinol was hypothesized to enhance the oxidative stability of margarine. Total phenol content (TPC), antioxidant activity, acid value (AV), peroxide value (PV), para-anisidine value (pAV), induction period (IP), and residual values of sesamol and retinol by HPLC were determined for 90 days. Margarine with tert-butylhydroquinone (TBHQ) (T3) had the higher TPC and antioxidant activity (8.05 mg gallic acid equivalent (GAE)/g), 53.1 %) than T1 (nanoemulsion, 7.39 mg GAE/g, 38.95 %), T2 (free-sesamol and -retinol, 6.98 mg GAE/g, 31.07 %), and T4 (no antioxidant, 6.46 mg GAE/g, and 14.45 %) while T1 had higher antioxidant activity and TPC than T2 and T4 after 90 days. On day 90, the highest residual values of sesamol (200.10 mg/100 g) and retinol (118.09 μg/100 g) obtained for T1. Overall, T1 contributed to the prolonged oxidative stability of margarine, potentially offering an alternative to synthetic antioxidants.

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使用含有芝麻酚和视黄醇的海藻酸盐-壳聚糖包覆多重 W/O/W 纳米乳液改善人造奶油的保质期

海藻酸盐-壳聚糖（Alg-CH）包覆负载芝麻酚和视黄醇的多重水包油（W/O/W）纳米乳液被假定能提高人造奶油的氧化稳定性。采用高效液相色谱法测定了人造奶油 90 天的总酚含量（TPC）、抗氧化活性、酸值（AV）、过氧化值（PV）、对甲氧基苯胺值（pAV）、诱导期（IP）以及芝麻酚和视黄醇的残留值。含有叔丁基对苯二酚（TBHQ）的人造奶油（T3）的 TPC 和抗氧化活性（8.05 毫克没食子酸当量（GAE）/克，53.1 %）高于 T1（纳米乳液，7.39 毫克 GAE/克，38.95 %）、T2（游离芝麻酚和视黄醇，6.98 毫克 GAE/克，31.07 %）和 T4（无抗氧化剂，6.46 毫克 GAE/克，14.45 %），而 90 天后 T1 的抗氧化活性和 TPC 均高于 T2 和 T4。在第 90 天，T1 的芝麻酚（200.10 毫克/100 克）和视黄醇（118.09 微克/100 克）残留值最高。总之，T1 有助于延长人造奶油的氧化稳定性，有可能成为合成抗氧化剂的替代品。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.