Liu Shuang, Liu Fuguo, Xue Yanhui, Gao Yanxiang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2016 Jul 15;203:409-416. doi: 10.1016/j.foodchem.2016.02.037. Epub 2016 Feb 4.
Walnut beverage emulsions were prepared with walnut kernels, mixed nonionic emulsifiers and xanthan gum. The effects of food antioxidants on the physical stability and lipid oxidation of walnut beverage emulsions were investigated. The results showed that tea polyphenols could not only increase the droplet size of the emulsions, but also enhance physical stability during the thermal storage at 62 ± 1 °C. However, water-dispersed oil-soluble vitamin E and enzymatically modified isoquercitrin obviously decreased the physical stability of the emulsion system during the thermal storage. BHT and natural antioxidant extract had scarcely influenced on the physical stability of walnut beverage emulsions. Tea polyphenols and BHT could significantly retard lipid oxidation in walnut beverage emulsions against thermal and UV light exposure during the storage. Vitamin E exhibited the prooxidant effect during the thermal storage and the antioxidant attribute during UV light exposure. Other food antioxidants had no significant effect on retarding lipid oxidation during thermal or light storage.
用核桃仁、混合非离子乳化剂和黄原胶制备了核桃饮料乳液。研究了食品抗氧化剂对核桃饮料乳液物理稳定性和脂质氧化的影响。结果表明，茶多酚不仅会增大乳液的液滴尺寸，还能增强在62±1℃热储存期间的物理稳定性。然而，水分散性油溶性维生素E和酶改性异槲皮苷在热储存期间明显降低了乳液体系的物理稳定性。丁基羟基甲苯（BHT）和天然抗氧化剂提取物对核桃饮料乳液的物理稳定性几乎没有影响。茶多酚和BHT能显著延缓核桃饮料乳液在储存期间受热和紫外线照射时的脂质氧化。维生素E在热储存期间表现出促氧化作用，在紫外线照射期间表现出抗氧化特性。其他食品抗氧化剂在热储存或光照储存期间对延缓脂质氧化没有显著影响。
