Effect of oryzanol on the physicochemical stability of nanoemulsions

Authors

YANG Guifei, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
LIU Xin, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
LI Chongyang, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
ZHONG Jinfeng, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
QIN Xiaoli, College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China

Abstract

The effects of oryzanol levels (0%, 1% and 2%) and storage temperature (4, 25 and 37 ℃) on the physicochemical stability of the nanoemulsions were investigated. The results showed that oryzanol level had no significant effect on the physical stability of the nanoemulsions stored at different temperatures. There was no correlation between the oryzanol level and the chemical stability of the nanoemulsions stored at 4 and 25 ℃. The peroxide and anisidine values of the nanoemulsion that stored at 37 ℃ were negatively correlated with the oryzanol levels. According to kinetics analysis, the first-order kinetic model could better reflect the change trend of lipid oxidation in the nanoemulsions.

Publication Date

10-28-2018

First Page

14

Last Page

18,54

DOI

10.13652/j.issn.1003-5788.2018.10.003

Recommended Citation

Guifei, YANG; Xin, LIU; Chongyang, LI; Jinfeng, ZHONG; and Xiaoli, QIN (2018) "Effect of oryzanol on the physicochemical stability of nanoemulsions," Food and Machinery: Vol. 34: Iss. 10, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.10.003
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/3

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