Yousefi Shahryar, Nateghi Leila, Rashidi Ladan
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran.
Food Chem X. 2024 Sep 2;24:101803. doi: 10.1016/j.fochx.2024.101803. eCollection 2024 Dec 30.
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 (AV), 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.
负载芝麻酚和视黄醇的海藻酸钠-壳聚糖（Alg-CH）包衣的多重水包油包水（W/O/W）纳米乳液被推测可提高人造黄油的氧化稳定性。在90天内测定了总酚含量（TPC）、抗氧化活性、酸值（AV）、过氧化值（PV）、对茴香胺值（p-AV）、诱导期（IP）以及通过高效液相色谱法测定的芝麻酚和视黄醇的残留量。添加叔丁基对苯二酚（TBHQ）的人造黄油（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高于T2和T4。在第90天，T1的芝麻酚残留量最高（200.10毫克/100克），视黄醇残留量最高（118.09微克/100克）。总体而言，T1有助于延长人造黄油的氧化稳定性，可能为人造黄油提供一种合成抗氧化剂的替代品。
