Effect of catechins and some food preservatives on the lipid emulsification of butter in the gastrointestinal tract simulating media
2009
Wikiera, A. | Mika, M. | Zyla, K.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Biotechnologii Zywnosci
The effect was examined of catechins, BHT, tocopherol, and potassium sorbate on lipid emulsification in gastric and duodenal media, simulated in vitro. The experimental material was cottage butter, and the substances examined were added to the butter in the amount of 50 mg per 100 g of butter. The results obtained were statistically analysed and, based on this analysis, it was found that in the doses examined, BHT, tocopherol, potasium sorbate, and catechins significantly limited the formation of emulsion and the degree of it dispersion. In the acidic gastric medium tocopherol inhibited the emulsification to the highest degree. An opposite situation took place in the alkaline duodenal medium. Under those conditions, the catechins and BTH inhibited the butter emulsification process to the highest degree, whereas the tocopherol to the lowest degree
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