Tao Jing, Zhu Qin, Qin Fang, Wang Mingfu, Chen Jie, Zheng Zong-Ping
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
Key Lab of Medical Plant Genetic Improvement and Quality Control of Zhejiang Province, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang Province, People's Republic of China.
Food Chem. 2017 Jun 1;224:11-18. doi: 10.1016/j.foodchem.2016.12.045. Epub 2016 Dec 18.
Oil-in-water microemulsions (O/W MEs) allow the preparation of insoluble compounds into liquid. In this study, we prepared O/W MEs to improve the solubility and stability of steppogenin (S) in aqueous liquid, and studied their ability to inhibit fresh apple juice browning. The ME technique greatly increased steppogenin solubility up to 3000-fold higher than that in water. All SMEs demonstrated good stability after acceleration and long-term storage. In particular, 0.01% SME was associated with dramatic inhibition of fresh apple juice browning after 24h at room temperature and 7days at 4°C, and its antibrowning effects were further improved when combined with 0.05% ascorbic acid. On the other hand, simultaneous encapsulation of steppogenin with vitamin E or butylated hydroxytoluene into ME did not greatly improve SME antibrowning effects. Taken together, these results suggested that steppogenin might serve as a potential antibrowning agent to preserve fresh apple juice.
水包油型微乳液（O/W MEs）可将不溶性化合物制成液体。在本研究中，我们制备了O/W MEs以提高蛇床子素（S）在水性液体中的溶解度和稳定性，并研究了它们抑制新鲜苹果汁褐变的能力。微乳液技术极大地提高了蛇床子素的溶解度，比其在水中的溶解度高出3000倍。所有微乳液在加速试验和长期储存后均表现出良好的稳定性。特别是，0.01%的微乳液在室温下放置24小时和4℃下放置7天后，对新鲜苹果汁褐变有显著抑制作用，当与0.05%的抗坏血酸联合使用时，其抗褐变效果进一步提高。另一方面，将蛇床子素与维生素E或丁基羟基甲苯同时包封到微乳液中并不能显著提高微乳液的抗褐变效果。综上所述，这些结果表明蛇床子素可能作为一种潜在的抗褐变剂来保存新鲜苹果汁。
