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Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions

The pungent component of sansho (Japanese pepper, <i>Zanthoxylum pipritum</i>) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be us...

Täydet tiedot

Tallennettuna:
Päätekijät: Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Mitsunori Nishide, Hidefumi Sakamoto, Shin-ichi Kayano
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2023-09-01
Sarja:Foods
Aiheet:
<i>Zanthoxylum pipritum</i>
stability
sanshools
hydroxy-α-sanshool
α-tocopherol
<i>o</i>/<i>w</i> emulsion
Linkit:https://www.mdpi.com/2304-8158/12/19/3589
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