title: Evaluation on oxidative stability of walnut beverage emulsions.
abstract: Walnut beverage emulsions were prepared with walnut kernels, mixed nonionic emulsifiers and xanthan gum. The effects of food antioxidants on the physical stability and lipid oxidation of walnut beverage emulsions were investigated. The results showed that tea polyphenols could not only increase the droplet size of the emulsions, but also enhance physical stability during the thermal storage at 62 ± 1 °C. However, water-dispersed oil-soluble vitamin E and enzymatically modified isoquercitrin obviously decreased the physical stability of the emulsion system during the thermal storage. BHT and natural antioxidant extract had scarcely influenced on the physical stability of walnut beverage emulsions. Tea polyphenols and BHT could significantly retard lipid oxidation in walnut beverage emulsions against thermal and UV light exposure during the storage. Vitamin E exhibited the prooxidant effect during the thermal storage and the antioxidant attribute during UV light exposure. Other food antioxidants had no significant effect on retarding lipid oxidation during thermal or light storage.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Shuang
authors.initials: S
authors.lastname: Liu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Yanhui
authors.initials: Y
authors.lastname: Xue
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D000975:Antioxidants / Q000302:isolation & purification / Q000494:pharmacology*; D001628:Beverages / Q000032:analysis*; D028241:Camellia sinensis / Q000737:chemistry; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions; D063427:Food Quality; D061353:Food Storage; D031324:Juglans / Q000737:chemistry*; D015227:Lipid Peroxidation / Q000187:drug effects; D009754:Nuts / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000302:isolation & purification / Q000494:pharmacology; D059808:Polyphenols / Q000302:isolation & purification / Q000494:pharmacology; D011794:Quercetin / Q000031:analogs & derivatives / Q000494:pharmacology; D014810:Vitamin E / Q000494:pharmacology; D014867:Water / Q000737:chemistry
chemical_list: D000975:Antioxidants; D045703:Emulsifying Agents; D004655:Emulsions; D010936:Plant Extracts; D059808:Polyphenols; D014867:Water; C016527:isoquercitrin; D014810:Vitamin E; D011794:Quercetin
keywords: Food antioxidant; Light exposure; Lipid oxidation; Thermal stability; Walnut beverage emulsions