Suppression of the oxidation of methyl linoleate encapsulated with the extract from defatted rice bran by a compressed hot water treatment |
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Authors: | Jintana Wiboonsirikul Risa Nakazawa Takashi Kobayashi Hisahiro Morita Takuo Tsuno Shuji Adachi |
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Affiliation: | (1) Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan;(2) Tsuno Food Industrial Co. Ltd., 94 Shinden, Katsuragi-cho, Ito-gun, Wakayama 649-7194, Japan |
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Abstract: | Bran extracts prepared by a compressed hot water treatment at 120, 150, and 180 °C for 7.5 min were used in association with
maltodextrin for encapsulation of methyl linoleate. Mixtures of the bran extracts at 120 and 150 °C showed a higher emulsion-stabilizing
ability than that at 180 °C. The bran extracts prepared at the higher temperature provided a higher oxidative stability as
shown by the longer induction period for the oxidation of the encapsulated methyl linoleate. The induction periods of the
encapsulated methyl linoleate using the bran extract prepared at 250 °C for 5 min as the aqueous phase were 3–6 times longer
than those of the encapsulated methyl linoleate using water. |
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Keywords: | Encapsulation Rice bran Compressed hot water Subcritical water Oxidation |
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