NDLI: Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

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Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Content Provider	Springer Nature Link
Author	Liu, Yuwei Hou, Zhanqun Yang, Jia Gao, Yanxiang
Copyright Year	2014
Abstract	The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-in-water (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants on the chemical degradation of β-carotene in gum arabic stabilized emulsions was investigated at 4, 25, 45 and 65 °C in the dark, respectively. An accelerated photo-oxidation test was carried out at 45 °C (450 W/m$^{2}$). Moreover, β-carotene degradation rate constants (k $_{1}$-value), activation energy (E $_{ a }$) and decimal reduction time (D-value) were estimated to interpret the degradation kinetics. The impact of antioxidants on the thermal stability of β-carotene in diluted emulsions was generally in the following order: α-tocopherol > TBHQ > ascorbyl palmitate. α-Tocopherol was found to be the most effective to the antioxidation of β-carotene at the concentration of 0.10 wt% under light exposure. It was concluded that the stability of β-carotene in oil-in-water emulsions could be improved by the presence of different antioxidants.
Starting Page	3300
Ending Page	3311
Page Count	12
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-05-03
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Antioxidants Emulsion Stability β-Carotene Gum Arabic Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic.

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