Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice.
Oil-in-water microemulsions (O/W MEs) allow the preparation of insoluble compounds into liquid. In this study, we prepared O/W MEs to improve the solubility and stability of steppogenin (S) in aqueous liquid, and studied their ability to inhibit fresh apple juice browning. The ME technique greatly increased steppogenin solubility up to 3000-fold higher than that in water. All SMEs demonstrated good stability after acceleration and long-term storage. In particular, 0.01% SME was associated with dramatic inhibition of fresh apple juice browning after 24h at room temperature and 7days at 4°C, and its antibrowning effects were further improved when combined with 0.05% ascorbic acid. On the other hand, simultaneous encapsulation of steppogenin with vitamin E or butylated hydroxytoluene into ME did not greatly improve SME antibrowning effects. Taken together, these results suggested that steppogenin might serve as a potential antibrowning agent to preserve fresh apple juice.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
Jing
J
Tao
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.
Qin
Q
Zhu
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
Fang
F
Qin
School of Biological Sciences, The University of Hong Kong, Hong Kong, China.
Mingfu
M
Wang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
Jie
J
Chen
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: zzpsea@jiangnan.edu.cn.
Zong-Ping
ZP
Zheng
D001205:Ascorbic Acid / Q000032:analysis / Q000494:pharmacology*; D002084:Butylated Hydroxytoluene / Q000032:analysis / Q000494:pharmacology*; D004655:Emulsions / Q000737:chemistry / Q000494:pharmacology*; D027845:Malus / Q000187:drug effects*; D012995:Solubility; D014810:Vitamin E / Q000032:analysis / Q000494:pharmacology*
D004655:Emulsions; D014810:Vitamin E; D002084:Butylated Hydroxytoluene; D001205:Ascorbic Acid
Antibrowning; Antioxidant agents; Characterization; Fresh apple juice; O/W microemulsion; Steppogenin