Application of Tea Polyphenols to Edible Oil as Antioxidant by W/O Microemulsion
作者： Jingjing Sun , Jianhua Liu , Zhengwu Wang
DOI: 10.1080/01932691.2014.956363
关键词: Peroxide value 、 Shear rate 、 Antioxidant 、 Polyphenol 、 Food science 、 Chromatography 、 Viscosity 、 Microemulsion 、 Particle size 、 Soybean oil 、 Chemistry
摘要: The lipophilic properties of tea polyphenols have restricted their application as a natural antioxidant in oils. In order to increase the weight percentage edible oil, water-in-oil (W/O) microemulsion (ME) Tween 80/Span 80/ethanol/soybean oil/H2O for envelopment was prepared. ternary phase diagram, electrical conductivity, particle size, viscosity, rheological behavior, and oxidation resistance potential ME were investigated. results showed that (1) W/O formed when water content below 30%; (2) mean size system about 8.40 nm basically remained stable 45 days; (3) characterized pseudoplastic at low shear rate Newtonian viscous fluid high rate; moreover, it had acceptable salinity pH tolerance; (4) peroxide value determination indicated effect enhanced by addition polyphenols.
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