Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영필 | - |
dc.date.accessioned | 2018-04-19T05:56:28Z | - |
dc.date.available | 2018-04-19T05:56:28Z | - |
dc.date.issued | 2012-02 | - |
dc.identifier.citation | Food Control, Vol.23, No.2 [2012], p528-534 | en_US |
dc.identifier.issn | 0956-7135 | - |
dc.identifier.uri | http://www.sciencedirect.com/science/article/pii/S0956713511003343?via%3Dihub | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/69370 | - |
dc.description.abstract | Lipid oxidation was effectively prevented by natural antioxidants (NA) for surface free and encapsulated oils in microencapsulated seed oil (MESO) coated with dextrin and milk protein. Three kinds of NA were extracted from rosemary, broccoli sprout, and citrus, respectively. The antioxidant effect was significantly enhanced by the use of a mixture composed of 0.05% (w/w, oil based) rosemary, 1% broccoli sprout, and 1% citrus extract. The peroxide value (POV) of the total oil in the MESO was shown to lower to about 60 meq/kg even under the accelerated storage condition at 60 ± 1 °C for 30 days. The POV of total oil from MESO was 28.1 meq/kg in the presence of antioxidants, whereas the POV of the control sample without antioxidants reached 78.8 meq/kg. The present approach can find widespread use for preventing various microencapsulated seed oils from lipid oxidation. | en_US |
dc.description.sponsorship | This research was supported by World Class University program (Grant R31-2010-000-10071), Brain Korea 21, Advanced Biomass R&D Center (ABC) of Korea Grant funded by MEST (Grant ABC-2010-0029800). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier Science B.V., Amsterdam. | en_US |
dc.subject | Natural antioxidant | en_US |
dc.subject | Microencapsulation | en_US |
dc.subject | Sunflower oil | en_US |
dc.subject | Lipid oxidation | en_US |
dc.subject | Peroxide value | en_US |
dc.title | Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil | en_US |
dc.type | Article | en_US |
dc.relation.no | 2 | - |
dc.relation.volume | 23 | - |
dc.identifier.doi | 10.1016/j.foodcont.2011.08.026 | - |
dc.relation.page | 528-534 | - |
dc.relation.journal | FOOD CONTROL | - |
dc.contributor.googleauthor | Ahn, J. H. | - |
dc.contributor.googleauthor | Kim, Y. P. | - |
dc.contributor.googleauthor | Kim, H. S. | - |
dc.relation.code | 2012203270 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF NATURAL SCIENCES[S] | - |
dc.sector.department | DEPARTMENT OF LIFE SCIENCE | - |
dc.identifier.pid | ypilkim | - |
dc.identifier.researcherID | 56191363500 | - |
dc.identifier.orcid | 0000-0001-7234-1320 | - |
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