Effects of Lecithin and Pectin on Riboflavin-Photosensitized Oxidation of Orange Oil in a Multilayered Oil-in-Water Emulsion

The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated for...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-09, Vol.59 (17), p.9344-9350
Hauptverfasser:	Yang, Tsung-Shi, Liu, Tai-Ti, Hu, Tzu-Fang
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences carvone Chemical Changes Induced by Processing/Storage droplet size Drug Stability Emulsions - chemistry Fat industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology headspace analysis Lecithins - pharmacology Light oxidation Oxidation-Reduction oxidative stability oxygen pectins Pectins - pharmacology Photosensitizing Agents - pharmacology Plant Oils - chemistry response surface methodology Riboflavin - pharmacology Viscosity
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