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Abstract
Ha Youn Songa, Tae Wha Moona, b, 1,* Seung Jun Choic, 1, *
a Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
b Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
c Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
*Corresponding authors
1Tae Wha Moon and Seung Jun Choi contributed equally to this work as corresponding authors.
Abstract
The effect of the thickness and density of droplet interfacial membrane on the chemical stability of β-carotene in emulsions was investigated, and its impact on the effectiveness of oil-soluble antioxidants to retard β-carotene degradation was examined. β-Carotene was incorporated into the emulsions stabilized by PEGylated emulsifiers having various-sized hydrophilic groups. In the presence of oxidative stresses (pH, iron ions, and radicals in this study), it was observed that the interfacial thickness was relevant to the stability of β-carotene encapsulated into emulsion droplets. Particularly, iron-mediated carotene degradation was effectively retarded in the emulsions having a thin interfacial membrane than ones with a thick interfacial membrane. The interfacial denseness also affected β-carotene stability but its ability to retard β-carotene degradation was influenced by the interfacial thickness. Although β-carotene degradation rate decreased upon the addition of oil-soluble antioxidants, its antioxidant activity depended on what prooxidant promoted the degradation of β-carotene in the emulsions.
Keywords : Antioxidants; β-carotene; Degradation; Emulsions; Interfacial characteristics
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