Jump to main content
Jump to site search

Issue 11, 2017
Previous Article Next Article

Stability and partitioning of β-carotene in whey protein emulsions during storage

Author affiliations

Abstract

Varying the β-carotene (0.1–0.3 g kg−1) and whey protein isolate (WPI) (2–20 g kg−1) concentrations in an oil-in-water (O/W) emulsion influenced the partitioning and stability of β-carotene upon 30 d storage at 25 and 40 °C. The total β-carotene in the emulsion was extracted with a solvent and quantified using UV/visible spectroscopy. The β-carotene in oil phase was obtained using in situ Raman micro-spectroscopy. The β-carotene in the aqueous phase was obtained by difference. Increasing β-carotene concentration resulted in increased partitioning of β-carotene into the aqueous phase whereas increasing WPI concentration had the opposite effect. With all freshly made emulsions, there was a higher proportion of β-carotene found in the oil phase. At the end of the storage period, the higher proportion and concentration of β-carotene was in the aqueous phase. This suggested that oxidation of β-carotene occurred faster in the oil phase and that WPI in the aqueous phase protected β-carotene against oxidation. This work informs the formulation of protein-based emulsions for the delivery of β-carotene.

Graphical abstract: Stability and partitioning of β-carotene in whey protein emulsions during storage

Back to tab navigation

Publication details

The article was received on 08 Jul 2017, accepted on 09 Sep 2017 and first published on 11 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO01012E
Citation: Food Funct., 2017,8, 3917-3925
  •   Request permissions

    Stability and partitioning of β-carotene in whey protein emulsions during storage

    W. A. Fahmi Wan Mohamad, D. McNaughton, R. Buckow and M. A. Augustin, Food Funct., 2017, 8, 3917
    DOI: 10.1039/C7FO01012E

Search articles by author

Spotlight

Advertisements