Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Review
Antioxidative Properties of Acyl Ascorbates on Lipid Oxidation in Bulk, Disperse and Microcapsule Systems
Yoshiyuki Watanabe
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2015 Volume 21 Issue 5 Pages 639-647

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Abstract

Acyl ascorbates were synthesized through the condensation of L-ascorbic acid with various fatty acids using an immobilized lipase in water-miscible organic solvent, and their antioxidative properties on lipid oxidation in bulk, disperse and microcapsule systems were examined. The optimal conditions for enzymatic synthesis in a batch reaction were determined and the continuous production of acyl ascorbate was conducted using a continuous stirred tank reactor and a plug flow reactor. The oxidative stability of lipid with saturated acyl ascorbate in bulk system increased with increasing acyl chain length, whereas that in the oil-in-water emulsion and microcapsule system depended on the acyl chain length and the concentration of the ascorbate.

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© 2015 by Japanese Society for Food Science and Technology
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