College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia.
Food Chem. 2016 Nov 1;210:242-8. doi: 10.1016/j.foodchem.2016.04.075. Epub 2016 Apr 19.
The chemical instability of β-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (-)-epigallocatechin-3-gallate (EGCG) on β-carotene degradation in medium chain triacylglycerol (MCT)- and corn oil-in-water emulsions was examined. EGCG significantly inhibited β-carotene degradation in both MCT and corn oil-in-water emulsions in a dose dependent manner. α-LA was not able to protect β-carotene in MCT emulsions and the combination of EGCG and α-LA had a similar effect as EGCG alone. EGCG had no effect on lipid oxidation in corn oil-in-water emulsions but can protect β-carotene. β-Carotene was more stable in corn oil emulsions stabilized by α-LA compared to emulsions stabilized by Tween 20. These results show that EGCG is effective at protecting β-carotene in different emulsion systems without negatively impacting lipid oxidation suggesting that it could be utilized to increase the incorporation of β-carotene into food emulsions.
β-胡萝卜素的化学不稳定性限制了其作为营养保健品成分在食品中的应用。在这项研究中，研究了连续相α-乳白蛋白（α-LA）和（-）-表没食子儿茶素-3-没食子酸酯（EGCG）对中链三酰甘油（MCT）和玉米油水乳液中β-胡萝卜素降解的影响。EGCG 以剂量依赖的方式显著抑制了 MCT 和玉米油水乳液中 β-胡萝卜素的降解。α-LA 不能保护 MCT 乳液中的 β-胡萝卜素，EGCG 和 α-LA 的组合与单独 EGCG 具有相似的效果。EGCG 对玉米油水乳液中的脂质氧化没有影响，但可以保护 β-胡萝卜素。与由吐温 20 稳定的乳液相比，α-LA 稳定的玉米油乳液中的 β-胡萝卜素更稳定。这些结果表明，EGCG 可以有效地保护不同乳液体系中的 β-胡萝卜素，而不会对脂质氧化产生负面影响，这表明它可以用于增加 β-胡萝卜素在食品乳液中的掺入。
