Erythorbyl laurate as a potential food additive withn multi-functionalities: Interfacial characteristics and antioxidantn activity

摘要

The interfacial characteristics and antioxidant activities of erythorbyl laurate were investigated to provide information on practical applications as a multi-functional food additive. The critical micelle concentration (CMC) of erythorbyl laurate was 0.101 mM and its foam stability was three times (half-life 24.33 +/- 0.94 h) higher than that of Tween 20 (8.00 +/- 1.63 h). In free radical scavenging assay, the negligible decrease in EC50 of erythorbyl laurate compared to erythorbic acid manifes