Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Wheat bran can be used as a cost-effective food ingredient to stabilise vitamin A. However, wheat bran endogenous enzymes have been shown to reduce vitamin A stability. In this study, we elucidated the mechanism for this negative effect in an accelerated storage experiment with model systems consist...

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Bibliographic Details
Main Authors: Eline Van Wayenbergh, Jonas Blockx, Niels A. Langenaeken, Imogen Foubert, Christophe M. Courtin
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
wheat bran
vitamin A
stabilisation
storage
lipase
lipid oxidation
Online Access:https://www.mdpi.com/2304-8158/13/1/80

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