Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 38, Issue 8, 2019 >77-83. DOI:10.3969/j.issn.1673-1689.2019.08.011
PDF HTML XML Export Cite reminder
Preparation of Mustard Essential Oil Nanoemulsion and Its Effect on Soybean Sauce's Flavor
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

TS202.3

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Based on the single-factor tests，orthogonal experiments was carried out by selecting the ratio of Tween80 to PC，the ratio of mustard essential oil to soybean oil and the percentage of oil phase，as the influencing factors，the retain percentage of ITCs on 28 days as the evaluation index. The optimized material formula for mustard essential oil nanoemulsion as below：ratio of Tween80 to PC was 1.5∶1、the ratio of mustard essential oil to soybean oil was 2∶1，oil phase was 8%. Under the above conditions，the retain percentage of ITCs on 28 days was 82.8%. Mustard essential oil nanoemulsion presented stable flavor of mustard，which could be applied in soybean sauce as the flavor source of mustard，has a good application value in food flavour area.

    Reference
    Related
    Cited by
Get Citation

WANG Huirong, ZHANG Min, LIU Yaping. Preparation of Mustard Essential Oil Nanoemulsion and Its Effect on Soybean Sauce's Flavor[J]. Journal of Food Science and Biotechnology,2019,38(8):77-83.

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: March 27,2020
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website