Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions
作者： Yasser F.M. Kishk , Hanan M.A. Al-Sayed
DOI: 10.1016/J.LWT.2005.11.004
关键词:
摘要: The antioxidant activity in linoleate emulsion systems, radical scavenging and inhibition of autoxidation sunflower oil-in-water emulsions were studied the presence polysaccharide produced by Rhizobium meliloti (RPS), xanthan, curdlan, carboxymethylcellulose (CMC) compared to tertiary butylhydroxyquinone (TBHQ). was improved with increasing pH from 3 9 concentration 20 60 mg/100 g emulsion, while it decreased increase storage temperature between 30 90 °C. RPS at 40 mg/100 g equal that TBHQ 20 mg/100 g emulsion. showed highest thermal stability lowest linoleic oxidation values TBHQ, curdlan 5 first order significant (P<0.05) prepared using TBHQ. Curdlan effective being 60–90% ranging 7. They an ability inhibit lipid oil during holding time for 50 h 60 °C. In general, polysaccharides can be used as food additives having many functions stabilizers, scavengers, antioxidants emulsified foods such mayonnaise, salad dressings, cake products.
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