|
KMID : 0380620180500030324
|
|
Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.324 ~ p.330
|
|
|
Influence of antioxidants on β-carotene degradation in nanoemulsions
|
|
Park Jun-Kyu
Kwon Yun-Joong
|
|
|
Abstract
|
|
|
|
In this study, we examined the effects of carrier oil type (MCT oil: MO, corn oil: CO, palm oil: PO), pH of dispersion solution, and antioxidants on the chemical degradation of β-carotene in oil-in-water nanoemulsions. The pH of the emulsion had a significant influence on the stability of β-carotene, which showed rapid degradation in emulsions at low pH value and relatively higher stability at high pH values. The influence of the carrier oil type on β-carotene stability was assessed. The rate of β-carotene degradation increased in the following order: CO > PO > MO. The effect of antioxidants on β-carotene degradation was monitored during storage at 25°C for 4 weeks. The rate of β-carotene degradation decreased upon addition of water-soluble (ascorbic acid) or oil-soluble (tocopherol) antioxidants. In general, tocopherol was more effective than ascorbic acid in reducing β-carotene degradation. To utilize this nanoemulsion for producing acidic beverages, adding a higher concentration of antioxidants is required.
|
|
|
KEYWORD
|
|
|
nanoemulsions, β-carotene, degradation, antioxidant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|