title: Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices.
abstract: The purpose of this study is to prepare an oxyresveratrol (Oxy) microemulsion (ME) with improved Oxy's solubility and stability and to investigate its antibrowning effects on fresh-cut lotus root slices. The formula of OxyME consisted of ethyl butyrate, Tween 80, PEG400, and water with w/w of 4%, 10.67%, 5.33%, and 80%, respectively. Encapsulating Oxy into OxyME greatly increased its solubility and stability compared with that of in water. Strong antibrowning effects were observed on fresh-cut lotus root slices treated with OxyME, even better than 4-hexylresorcinol. The addition of ascorbic acid (VC) into OxyME greatly improved the Oxy stability in long-term storage and antibrowning effects on fresh-cut lotus root slices. However, the simultaneous addition of calcium chloride and VC did not obviously improve the antibrowning effects compared with the addition of VC alone. These results indicated that Oxy+VCME may be suitable as an antibrowning agent for fresh-cut vegetables.
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
authors: Jianfei
authors: J
authors: He
authors: Key Lab of Medical Plant Genetic Improvement and Quality Control of Zhejiang Province, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang Province, People's Republic of China.
authors: Qin
authors: Q
authors: Zhu
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
authors: Xue
authors: X
authors: Dong
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
authors: Hongyang
authors: H
authors: Pan
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
authors: Jie
authors: J
authors: Chen
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: zzpsea@jiangnan.edu.cn.
authors: Zong-Ping
authors: ZP
authors: Zheng
mesh_terms: D001205:Ascorbic Acid / Q000008:administration & dosage*; D016503:Drug Delivery Systems; D004655:Emulsions; D007536:Isomerism; D000070116:Lotus / Q000187:drug effects*; D010936:Plant Extracts / Q000008:administration & dosage*; D018517:Plant Roots / Q000187:drug effects*; D012995:Solubility; D013267:Stilbenes / Q000008:administration & dosage*; D014675:Vegetables
chemical_list: D004655:Emulsions; D010936:Plant Extracts; D013267:Stilbenes; C034912:puag-haad; D001205:Ascorbic Acid
keywords: Anti-isomerization; Antibrowning; Characterization; O/W microemulsion; Oxyresveratrol; Preparation