使用黄叶基提取物作为自然抗氧化剂在乳液系统中的利用
Sorour Barekat1, Sumanjot Kaur1, Navam Hettiarachchy1
1Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
Foods (Basel, Switzerland)
|February 13, 2026
概括
黄叶烯酸提取物 (TLP) 有效地防止油在水乳液中的脂质氧化. 这种天然抗氧化剂保持了乳液稳定性和物理化学性质,展示了农业废物.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品化学 自然产品化学
- 体科学 体科学 体科学
背景情况:
- 脂质氧化是食品乳液的一个主要问题,影响质量和保质期.
- 像BHT这样的合成抗氧化剂是常用的,但面临着消费者审查.
- 黄叶是一种丰富的农业副产品,具有潜在的抗氧化剂应用.
研究的目的:
- 评估黄叶酸提取物 (TLP) 作为油在水乳液中的天然抗氧化剂的有效性.
- 评估TLP对脂质氧化和关键物理化学性质的影响.
- 为了确定TLP的最佳度以稳定乳液.
主要方法:
- 使用乙醇溶剂从干燥的黄叶中提取类化合物.
- 制备具有不同TLP度 (0-1000μM) 的油在水乳液.
- 在热应力 (85°C6小时) 之前和之后评估乳液特性 (大小,电荷,粘度,脂质氧化).
主要成果:
- 与对照组相比,TLP表现出显著的抗氧化活性,降低了高达54%的脂质氧化 (甲形成).
- 含有TLP的乳液保持了纳米尺寸和负泽塔电位,表明稳定性良好.
- 较高的TLP度 (500-1000μM),在防止氧化和保持乳液完整性方面与BHT相美.
结论:
- 黄叶是强大的天然抗氧化剂的宝贵来源.
- TLP可以有效地抑制脂质氧化,并保持乳液的物理化学稳定性.
- 利用黄叶提取物提供了一种可持续的方法来保护食品和废物.
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