Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β‐Carotene
Open Access
- 25 December 2012
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 90 (4), 483-491
- https://doi.org/10.1007/s11746-012-2194-8
Abstract
The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β‐carotene. Carotenoid preparations obtained from carrots were dissolved in cold‐pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of the lipids was examined with and without addition of the pigment to the oil/water (O/W) emulsion. Carotenoid/lipid hydro peroxide (LOOH) concentration was evaluated using two different methods: LOOH + Fe2+ reaction connected with a colored complex of ammonium thiocyanate determined with the help of a spectrophotometer, and LOOH determined with the help of a chemiluminometer. It was shown that oxidation rate of lipids in the O/W emulsions strongly depended on chemical composition of the lipid fraction (type of oil used). Presence of the carotenoid pigment increased the rate. Therefore, if a carotenoid‐containing emulsion is to be stable, it should be based on oils of a high oxidative stability.Keywords
This publication has 51 references indexed in Scilit:
- Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storageCarbohydrate Polymers, 2008
- β‐Carotene‐Loaded Nanostructured Lipid CarriersJournal of Food Science, 2008
- Antioxidant properties of annatto carotenoidsFood Chemistry, 2003
- Electron Donation Mechanisms of β‐Carotene as a Free Radical ScavengerJournal of Food Science, 2003
- Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsionsFood Hydrocolloids, 2001
- Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsJournal of Food Science, 2000
- The reduction potential of the β‐carotene+/β‐carotene couple in an aqueous micro‐heterogeneous environmentFEBS Letters, 2000
- Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid PeroxidationJournal of Food Science, 2000
- The carotenoids as anti-oxidants — a reviewJournal of Photochemistry and Photobiology B: Biology, 1997
- Characterization of the Photodegradation of ?-Carotene in Aqueous Model SystemsJournal of Food Science, 1988