title: Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants.
abstract: The aim of the present study was to investigate the effects of oil-in-water (O/W) nanoemulsions combined with six different natural antioxidants on the stability of citral. Acidic emulsions (lecithin-stabilized palm kernel lipid in pH 3 buffer) containing 1000 ppm citral and 1000 ppm antioxidants (black tea extract, ascorbic acid, naringenin, tangeretin, β-carotene, and tanshinone) were stored at 25 and 50 °C, respectively. The emulsions with and without antioxidants were analyzed by solid phase microextraction gas chromatography (SPME-GC) to monitor the degradation process of citral and the formation of different off-flavor compounds, such as α,p-dimethylstyrene and p-methylacetophenone. The results suggested that encapsulation of citral in emulsions and the addition of the appropriate antioxidants (β-carotene, tanshinone, and black tea extract) could greatly enhance citral's chemical stability during storage.
authors.affiliation: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
authors.forename: Xiaoqing
authors.initials: X
authors.lastname: Yang
authors.forename: Huaixiang
authors.initials: H
authors.lastname: Tian
authors.forename: Chi-Tang
authors.initials: CT
authors.lastname: Ho
authors.forename: Qingrong
authors.initials: Q
authors.lastname: Huang
mesh_terms: D000080462:Acyclic Monoterpenes; D000975:Antioxidants / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry*; D039821:Monoterpenes / Q000737:chemistry*; D009821:Oils / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D000080462:Acyclic Monoterpenes; D000975:Antioxidants; D004655:Emulsions; D005421:Flavoring Agents; D039821:Monoterpenes; D009821:Oils; D014867:Water; C007076:citral