Mechanistic understanding of the stabilisation of vitamin A in oil by wheat bran: The interplay between vitamin A degradation, lipid oxidation, and lipase activity KU Leuven
Wheat bran stabilises vitamin A (retinyl palmitate, RP) in oil during storage, but the stabilisation mechanism remains unknown. We here studied the effect of the concentration of RP in oil (0.1–2%) and of RP-enriched oil in the system (5–50%) on the RP retention during accelerated storage of systems with native and toasted wheat bran. Generally, toasted bran showed better RP stabilisation than native bran. After four weeks of storage, up to 65% ...