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Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil type

Abstract

This study investigated the effect of carrier oil (short-chain triglycerides (SCT) vs long-chain triglycerides (LCT)) on the physical stability, chemical degradation, antioxidant properties and bioaccessibility of β-carotene-loaded orange oil-in-water beverage emulsions. Beverages formulated with 50% LCT (corn oil) were physically more stable compared to the ones with 50% SCT (tributyrin) as indicated by the Turbiscan Stability Indices during chilled storage for 28 days. No chemical degradation of β-carotene was observed during storage regardless the oil carrier composition. The formation of primary (conjugated dienes) or secondary (thiobarbituric acid reactive substances) oxidation products at the end of storage was insignificant. Bioaccessibility of β-carotene was significantly affected (P<0.05) by the type of carrier oil and decreased in the order 50% LCT+50% Orange>50% SCT+50% Orange>100% Orange. The high bioaccessibility (30.06%) in beverages formulated with LCT’s was attributed to the enhanced solubilisation capacity of the lipophilic carotenoid in mixed micelles following the in vitro digestion protocol.

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Publication details

The article was received on 31 Jul 2017, accepted on 11 Nov 2017 and first published on 13 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01170A
Citation: Food Funct., 2017, Accepted Manuscript
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    Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil type

    E. Meroni and V. Raikos, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01170A

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