Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while hydroxypropyl-β-cyclodextrin (HP–β-CD) inclusion...

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Detalles Bibliográficos
Autores principales: He, Jianfei, Chen, Huai-Yu, Chen, Hongbin, Wang, Baobei, Guo, Fengxian, Zheng, Zong-Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407340/
https://www.ncbi.nlm.nih.gov/pubmed/36010470
http://dx.doi.org/10.3390/foods11162471

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407340/
https://www.ncbi.nlm.nih.gov/pubmed/36010470
http://dx.doi.org/10.3390/foods11162471

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