Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions

The pungent component of sansho (Japanese pepper, Zanthoxylum pipritum) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to o...

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Detalles Bibliográficos
Autores principales: Mitani, Takahiko, Yawata, Yasuko, Yamamoto, Nami, Nishide, Mitsunori, Sakamoto, Hidefumi, Kayano, Shin-ichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572447/
https://www.ncbi.nlm.nih.gov/pubmed/37835243
http://dx.doi.org/10.3390/foods12193589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572447/
https://www.ncbi.nlm.nih.gov/pubmed/37835243
http://dx.doi.org/10.3390/foods12193589

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