期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 13, 页码 7203-7210出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf200740c
关键词
lutein; limonene; oxidation; light; functional food; carotenoids; flavor
The effect of light on a model colloidal beverage system containing whey protein, lutein, and limonene was investigated Changes in volatile chemistry were evaluated under accelerated conditions (12 h, 25 degrees C) at selected wavelengths regions (395, 463, 516, 567, and 610 nm absorbance maxima) using a photochemical reactor. The most damaging wavelengths to lutein stability were UV (200-400 nm) and 463 nm wavelengths. Hexanal formation was highest in the control beverage when exposed to full spectrum light and UV (200-400 nm) wavelengths. Hexanal also was formed in the lutein-fortified beverage under full spectrum light and UV (200-400 nm) wavelengths but to a significantly lesser degree. Limonene degraded significantly under all treatment conditions, with most degradation occurring during full spectrum light exposure. Lutein fortification did not completely protect limonene from degradation.
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