麸皮
食品科学
化学
脂肪酶
脂质氧化
维生素E
米糠油
维生素
生物化学
抗氧化剂
酶
原材料
有机化学
作者
Eline Van Wayenbergh,Niels A. Langenaeken,Jolien Verheijen,Imogen Foubert,Christophe M. Courtin
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:436: 137785-137785
被引量:1
标识
DOI:10.1016/j.foodchem.2023.137785
摘要
Wheat bran stabilises vitamin A (retinyl palmitate, RP) in oil during storage, but the stabilisation mechanism remains unknown. We here studied the effect of the concentration of RP in oil (0.1-2%) and of RP-enriched oil in the system (5-50%) on the RP retention during accelerated storage of systems with native and toasted wheat bran. Generally, toasted bran showed better RP stabilisation than native bran. After four weeks of storage, up to 65% RP was retained in toasted bran systems, whereas the RP retention for native bran was below 10%. For native bran, a higher oil-to-bran ratio and, thus, a lower wheat lipase level resulted in better RP retention. For toasted bran, combined high oil and high RP concentrations resulted in the lowest RP retention. We, therefore, conclude that wheat bran protects RP and lipids from oxidation. This protection is reduced by the pro-oxidative effect of RP, lipid oxidation and lipase.
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