Journal
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1036-1043Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.085
Keywords
Nanoemulsion; beta-Lactoglobulin; Tween; beta-Carotene; Carotenoids; Edta; Coenzyme Q10; Ascorbic acid; Vitamin E acetate; Degradation; Stability
Funding
- Cooperative State Research, Extension, Education Service
- United State Department of Agriculture
- Massachusetts Agricultural Experiment Station
- United States Department of Agriculture
- CREES
- NRI
- AFRI
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The utilisation of carotenoids as functional ingredients (pigments and nutraceuticals) in many food and beverage products is currently limited because of their poor water-solubility, high melting point, chemical instability, and low bioavailability. This study examined the impact of antioxidants on the chemical degradation of beta-carotene encapsulated within nanoemulsions suitable for oral ingestion. beta-Carotene was incorporated into oil-in-water nanoemulsions stabilized by either a globular protein (beta-lactoglobulin) or a non-ionic surfactant (Tween 20). Nanoemulsions were then stored at neutral pH and their physical and chemical stability were monitored under accelerated stress storage conditions (55 degrees C). beta-Carotene degradation was monitored non-destructively using colour reflectance measurements. The rate of beta-carotene degradation decreased upon addition of water-soluble (EDTA and ascorbic acid) or oil-soluble (vitamin E acetate or Coenzyme Q10) antioxidants. EDTA was more effective than ascorbic acid. and Coenzyme Q10 was more effective than vitamin E acetate. The utilisation of water-soluble and oil-soluble antioxidants in combination (EDTA and vitamin E acetate) was less effective than using them individually. Emulsions stabilized by beta-lactoglobulin were more stable to colour fading than those stabilized by Tween 20. These results provide useful information for designing effective nanoemulsion-based delivery systems that retard the chemical degradation of encapsulated carotenoids during long term storage. (C) 2012 Elsevier Ltd. All rights reserved.
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