当前位置：
X-MOL 学术
›
J. Agric. Food Chem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-12-18 , DOI: 10.1021/acs.jafc.9b04827 Xuanxuan Lu 1, 2 , Qingrong Huang 2
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-12-18 , DOI: 10.1021/acs.jafc.9b04827 Xuanxuan Lu 1, 2 , Qingrong Huang 2
Affiliation
|
Nano/submicrometer red rice particles were obtained through processing a type of red rice using media-milling. The diameters of red rice were gradually reduced as processing time increased. After 4 h of processing, the particle size of milled red rice was reduced to around 692 nm. Microscopic observation and SEM analysis confirmed the presence of nano/submicrometer particles. The phytochemical contents of milled red rice were analyzed. The total anthocyanin content of red rice increased after milling process. Its phenolic and flavonoid contents were slightly decreased after the milling process. All milled red rice exhibited good ferric reducing antioxidant property (FRAP) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The emulsifying ability of milled red rice particles with different milling time was characterized. Milled red rice starch particles with a concentration of 0.8-3.5% were able to form stable Pickering emulsions, and milled red rice particles retarded the oil oxidation process when being used as Pickering emulsions stabilizers. This pioneer study directly modifies whole grain materials to submicrometer particles that can form stable food grade Pickering emulsions with intrinsic antioxidant properties.
中文翻译：
纳米/亚微米研磨的红米颗粒稳定的Pickering乳液及其抗氧化性能。
纳米/亚微米级红米颗粒是通过使用介质研磨法处理一种类型的红米而获得的。随着加工时间的增加，红米的直径逐渐减小。处理4小时后，将碾碎的红米的粒径减小至692 nm左右。显微镜观察和SEM分析证实存在纳米/亚微米颗粒。分析了碾磨过的红米的植物化学成分。碾磨后，红米中的总花色苷含量增加。研磨后，其酚类和类黄酮含量略有降低。所有碾碎的红米均表现出良好的三价铁还原抗氧化剂性能（FRAP）和DPPH（2，2-二苯基-1-吡啶并肼基）自由基清除活性。表征了不同碾磨时间的碾磨过的红米颗粒的乳化能力。浓度为0.8-3.5％的磨碎的红米淀粉颗粒能够形成稳定的Pickering乳液，当用作Pickering乳化稳定剂时，磨碎的红米颗粒会阻碍油的氧化过程。这项先驱性研究将全谷物材料直接修饰为亚微米级颗粒，可以形成具有固有抗氧化特性的稳定食品级Pickering乳液。
更新日期：2019-12-19
中文翻译：
纳米/亚微米研磨的红米颗粒稳定的Pickering乳液及其抗氧化性能。
纳米/亚微米级红米颗粒是通过使用介质研磨法处理一种类型的红米而获得的。随着加工时间的增加，红米的直径逐渐减小。处理4小时后，将碾碎的红米的粒径减小至692 nm左右。显微镜观察和SEM分析证实存在纳米/亚微米颗粒。分析了碾磨过的红米的植物化学成分。碾磨后，红米中的总花色苷含量增加。研磨后，其酚类和类黄酮含量略有降低。所有碾碎的红米均表现出良好的三价铁还原抗氧化剂性能（FRAP）和DPPH（2，2-二苯基-1-吡啶并肼基）自由基清除活性。表征了不同碾磨时间的碾磨过的红米颗粒的乳化能力。浓度为0.8-3.5％的磨碎的红米淀粉颗粒能够形成稳定的Pickering乳液，当用作Pickering乳化稳定剂时，磨碎的红米颗粒会阻碍油的氧化过程。这项先驱性研究将全谷物材料直接修饰为亚微米级颗粒，可以形成具有固有抗氧化特性的稳定食品级Pickering乳液。
京公网安备 11010802027423号