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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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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/m2). 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.

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Acknowledgments

The research was funded by the National Key Technology R&D Program of the Chinese Ministry of Science and Technology (2006BAD27B04).

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Authors and Affiliations

  1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, People’s Republic of China

    Yuwei Liu, Zhanqun Hou, Jia Yang & Yanxiang Gao

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  1. Yuwei Liu
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  2. Zhanqun Hou
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  3. Jia Yang
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  4. Yanxiang Gao
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Correspondence to Yanxiang Gao.

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Liu, Y., Hou, Z., Yang, J. et al. Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic. J Food Sci Technol 52, 3300–3311 (2015). https://doi.org/10.1007/s13197-014-1380-0

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  • DOI: https://doi.org/10.1007/s13197-014-1380-0

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