Enhanced antioxidant capacity of lipoic acid in different food systems through lipase-mediated esterification with phytosterols.
Wen-Sen HeYuying SunZhishuo LiHaonan YangJunjie LiQingzhi WangChen TanBin ZouPublished in: Journal of the science of food and agriculture (2022)
The antioxidant capacity of lipoic acid can be significantly enhanced by esterification with phytosterols. Therefore, phytosterol lipoate could be further developed as a new antioxidant for use in oil- and fat-based foods. © 2022 Society of Chemical Industry.