Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2020) Volume 4, Issue 4

The impact of gelatin and bovine serum albumin on the activities of antioxidants in a food model.

Sunflower is very rich in polyunsaturated fatty acid (PUFA) having a health advantage but very susceptible to oxidation. The storage stability of sunflower oil-in-water emulsion was observed by measuring at 60°C the peroxide values, conjugated diene values and p-Anisidine values. Emulsion stability of the first set was in the following order BSA and caffeic acid>BSA and olive oil phenol ~ caffeic acid>phenol>BSA. The antioxidant activity of both caffeic acid and olive oil phenol extract was increased in the presence of BSA even though the protein showed a very low antioxidant effect itself in the emulsion. The second set ’ s order of stability was BSA and caffeic acid>gelatin and caffeic acid>Caffeic acid>BSA>gelatin. Both BSA and gelatin increased the antioxidant activity of caffeic acid in the emulsion but the BSA did better than the gelatin. FRAP assay to determine antioxidant activities and confocal microscopy to determine the distribution of protein in the emulsion was done.

Author(s): Jumoke B Adeloye, Michael H Gordon

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