Stability of beta-Carotene in Protein-Stabilized Oil-in-Water Delivery Systems

作者：Cornacchia Leonardo; Roos Yrjoe H^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(13): 7013-7020.

DOI：10.1021/jf200841k

• beta-carotene
• O/W emulsion
• dispersion
• sodium caseinate
• whey protein isolate
• hydrogenated palm kernel oil

Inclusion of liposoluble bioactive compounds in fortified foods represents a complex challenge due to the labile nature of such compounds and the instability of oil-in-water emulsion-based delivery systems. In the present study, dispersions prepared with 10% (w/w) sunflower oil (SO) or hydrogenated palm kernel oil (HPKO) containing 0.05% (w/w) beta-carotene were stabilized by various concentrations of whey protein isolate (WPI) or sodium caseinate (NaCas) (0.1 to 2.0% w/w) in 30% (w/w) sucrose aqueous solutions. Physicochemical characterization of emulsions was done considering the particle size, the particle surface protein coverage, and the physical state of continuous and dispersed phases. Physical stability of the systems and their protection properties on beta-carotene were compared. The lipid carrier type and interfacial structure were investigated as the two key factors which regulate the stability of labile lipophilic bioactive molecules in food model systems. Our results showed high beta-carotene stability. when O/W systems were stable (protein concentration >= 0.8% w/w.) A (partially) solid lipid carrier (HPKO) enhanced protection compared to the liquid carrier (SO) as the bioactive molecules were entrapped in isolated domains within the solid lattice and kept apart from reactive species in the surroundings. NaCas provided a better barrier than WPI due to the different amino acid composition and interface structure which significantly reduced beta-carotene degradation rate.

• 出版日期2011-7-13