Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants

Xiaoqing Yang, Huaixiang Tian, Chi Tang Ho, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

69 Scopus citations


The aim of the present study was to investigate the effects of oil-in-water (O/W) nanoemulsions combined with six different natural antioxidants on the stability of citral. Acidic emulsions (lecithin-stabilized palm kernel lipid in pH 3 buffer) containing 1000 ppm citral and 1000 ppm antioxidants (black tea extract, ascorbic acid, naringenin, tangeretin, β-carotene, and tanshinone) were stored at 25 and 50 °C, respectively. The emulsions with and without antioxidants were analyzed by solid phase microextraction gas chromatography (SPME-GC) to monitor the degradation process of citral and the formation of different off-flavor compounds, such as α,p-dimethylstyrene and p-methylacetophenone. The results suggested that encapsulation of citral in emulsions and the addition of the appropriate antioxidants (β-carotene, tanshinone, and black tea extract) could greatly enhance citral's chemical stability during storage.

Original languageEnglish (US)
Pages (from-to)6113-6119
Number of pages7
JournalJournal of agricultural and food chemistry
Issue number11
StatePublished - Jun 8 2011

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


  • antioxidant
  • citral degradation
  • oil-in-water nanoemulsions


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