Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.
J Agric Food Chem. 2012 Oct 17;60(41):10312-9. doi: 10.1021/jf3025776. Epub 2012 Oct 8.
The effect of thermal processing (85-130 °C) on the stability and isomerization of β-carotene in both an olive oil/carrot emulsion and an olive oil phase enriched with carrot β-carotene was studied. During processing, degradation of total β-carotene took place. Initially, total β-carotene concentration decreased quickly, after which a plateau value was reached, which was dependent on the applied temperature. In the oil/carrot emulsion, the total β-carotene concentration could be modeled by a fractional conversion model. The temperature dependence of the degradation rate constants was described by the activation energy and was estimated to be 45.0 kJ/mol. In the enriched oil phase, less degradation took place and the results could not be modeled. Besides degradation, β-carotene isomerization was studied. In both matrices, a fractional conversion model could be used to model total isomerization and formation of 13-Z- and 15-Z-β-carotene. β-Carotene isomerization was similar in both the oil/carrot emulsion and enriched oil phase as the simultaneously estimated kinetic parameters (isomerization reaction rate constant and activation energy) of both matrices did not differ significantly. The activation energies of isomerization were estimated to be 70.5 and 75.0 kJ/mol in the oil/carrot emulsion and enriched oil phase, respectively.
研究了热加工（85-130°C）对橄榄油/胡萝卜乳液和富含胡萝卜β-胡萝卜素的橄榄油相中β-胡萝卜素的稳定性和异构化的影响。在加工过程中，总β-胡萝卜素发生降解。最初，总β-胡萝卜素浓度迅速下降，之后达到一个依赖于所施加温度的平台值。在油/胡萝卜乳液中，可以通过分数转化率模型来模拟总β-胡萝卜素浓度。降解速率常数的温度依赖性由活化能描述，并估计为 45.0 kJ/mol。在富含油相的相中，降解程度较低，并且无法对结果进行建模。除了降解之外，还研究了β-胡萝卜素的异构化。在两种基质中，都可以使用分数转化率模型来模拟总异构化和 13-Z-和 15-Z-β-胡萝卜素的形成。在油/胡萝卜乳液和富含油相中的β-胡萝卜素异构化相似，因为同时估计的动力学参数（异构化反应速率常数和活化能）在两种基质中没有显著差异。在油/胡萝卜乳液和富含油相中的异构化的活化能分别估计为 70.5 和 75.0 kJ/mol。
