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 -