The effects of ethnically congruent music on eye movements and food choice-a cross-cultural comparison between danish and Chinese consumers
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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The effects of ethnically congruent music on eye movements and food choice-a cross-cultural comparison between danish and Chinese consumers. / Peng-Li, Danni; Chan, Raymond C.K.; Byrne, Derek V.; Wang, Qian Janice.
I: Foods, Bind 9, Nr. 8, 9081109, 2020.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - The effects of ethnically congruent music on eye movements and food choice-a cross-cultural comparison between danish and Chinese consumers
AU - Peng-Li, Danni
AU - Chan, Raymond C.K.
AU - Byrne, Derek V.
AU - Wang, Qian Janice
N1 - Funding Information: Funding: This research was funded by the Graduate School of Science and Technology, Aarhus University (grant number: 26101) and the Sino-Danish Center of Education and Research (grant number: 30367; DPL) as well as the Dean’s Starting Grant, Aarhus University (QJW). Publisher Copyright: © 2020 MDPI Multidisciplinary Digital Publishing Institute. All rights reserved.
PY - 2020
Y1 - 2020
N2 - Rosemary, an aromatic herb with significant antioxidative activity, is frequently used as food preservative and a source of nutraceuticals. Its antioxidant effect is mainly related to the presence of phenolic compounds, molecules considerably unstable and prone to irreversible physicochemical changes when exposed to external agents. We here proposed the loading of rosemary into structured lipid systems to improve its physicochemical properties. Four formulations were prepared using the same amount of rosemary lyophilized extract. The lipid phase was composed of stearic acid and oleic acid, and the aqueous phase, a varying combination of drying carriers (whey protein concentrate or gum Arabic) and surfactant (Poloxamer 188). The formulations were sonicated, spray-dried, and the obtained powders were characterized regarding the density (0.18 g/mL to 0.26 g/mL), particle size distribution (7 f.tm and 52 ^im), and water solubility (29% to 48%). The antioxidant activity was determined by applying ABTS#+ radical-scavenging assay and the results expressed per gram of lyophilized extract (150.6 ^imol Trolox/g to 376.4 [imol Trolox/g), with a significantly lower/higher result seen for formulations containing gum Arabic and a higher concentration of Poloxamer. The prepared systems may have potential applications as preservative in foodstuff and as nutraceutical.
AB - Rosemary, an aromatic herb with significant antioxidative activity, is frequently used as food preservative and a source of nutraceuticals. Its antioxidant effect is mainly related to the presence of phenolic compounds, molecules considerably unstable and prone to irreversible physicochemical changes when exposed to external agents. We here proposed the loading of rosemary into structured lipid systems to improve its physicochemical properties. Four formulations were prepared using the same amount of rosemary lyophilized extract. The lipid phase was composed of stearic acid and oleic acid, and the aqueous phase, a varying combination of drying carriers (whey protein concentrate or gum Arabic) and surfactant (Poloxamer 188). The formulations were sonicated, spray-dried, and the obtained powders were characterized regarding the density (0.18 g/mL to 0.26 g/mL), particle size distribution (7 f.tm and 52 ^im), and water solubility (29% to 48%). The antioxidant activity was determined by applying ABTS#+ radical-scavenging assay and the results expressed per gram of lyophilized extract (150.6 ^imol Trolox/g to 376.4 [imol Trolox/g), with a significantly lower/higher result seen for formulations containing gum Arabic and a higher concentration of Poloxamer. The prepared systems may have potential applications as preservative in foodstuff and as nutraceutical.
KW - Antioxidant activity
KW - Food preservative
KW - Nutraceuticals
KW - Rosmarinus officinalis
KW - Spray-dryer
KW - Structured lipid carriers
U2 - 10.3390/foods9081109
DO - 10.3390/foods9081109
M3 - Journal article
AN - SCOPUS:85092310281
VL - 9
JO - Foods
JF - Foods
SN - 2304-8158
IS - 8
M1 - 9081109
ER -
ID: 375017123