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Surelys Ramos-Bell,Montserrat Caldero´n-Santoyo,Julio Ce´sar Barros-Castillo,Juan Arturo Ragazzo-Sa´nchez 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10
In this study, the stability of a submicronemulsion to protect an extract obtained from sea grape fruit(Coccoloba uvifera L.) was evaluated. Extract characterizationby MS-HPLC revealed the presence of 3 anthocyanins(cyanidin 3-glucoside, malvidin 3-glucoside, anddelphinidin 3-glucoside), the content of total phenols was263.86 ± 1.86 mg gallic acid equivalent/100 g, with anantioxidant capacity determined by ABTS and DPPH of128.95 ± 1.00 and 26.18 ± 0.60 lg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 lm) byUltrasound with monomodal distribution, stable over timeand low viscosity (1.94 mPa s) classified as a shear-thinningfluid was obtained. The thermogravimetric analysis(TGA) demonstrated the stability of the C. uvifera extractin the emulsion, which is thermostable (212 C). Theseemulsions can be added into a beverage as a nutraceutical,dried for later use as pills or incorporated in foods.