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

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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Bibliographic Details
Main Authors: Jianfei He, Huai-Yu Chen, Hongbin Chen, Baobei Wang, Fengxian Guo, Zong-Ping Zheng
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
oxyresveratrol (Oxy)
cyclodextrin (CD) inclusion complex
hydroxypropyl methylcellulose (HPMC)
storage stability
interaction
antibrowning activity
Online Access:https://www.mdpi.com/2304-8158/11/16/2471

Internet

https://www.mdpi.com/2304-8158/11/16/2471

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