View More View Less
  • 1 AgroParisTech Department of Science and Engineering for Food and Bioproducts (UMR 1145) 91300 Massy France
  • 2 CNRS UMR 8612, Equipe de Physicochimie des Systèmes Polyphasés 92296 Chatenay-Malabry France
Restricted access

Abstract  

Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used, alone or in mixture with α-tocopherol for the preparation of oil-in-water protein stabilised nano-emulsions. Addition of α-tocopherol to the LMT or HMT fat fractions was accompanied by different changes in the emulsion characteristics such as fat droplet size distributions, under-cooling and polymorphic transitions, in parallel with different extent of α-tocopherol degradation reactions. Our results showed higher immobilisation pattern of α-tocopherol molecules and higher protection against degradation when incorporated in higher size fat droplets, which presented 2Lα → 2Lβ′ polymorphic transitions under cooling and re-heating cycles.

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Sep 2020 0 0 0
Oct 2020 0 0 0
Nov 2020 10 1 0
Dec 2020 0 0 0
Jan 2021 1 0 0
Feb 2021 2 0 0
Mar 2021 2 0 0