Qian Cheng, Decker Eric Andrew, Xiao Hang, McClements David Julian
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Food Chem. 2012 Jun 1;132(3):1221-1229. doi: 10.1016/j.foodchem.2011.11.091. Epub 2011 Dec 2.
The enrichment of foods and beverages with carotenoids may reduce the incidences of certain chronic diseases. However, the use of carotenoids in foods is currently limited because of their poor water-solubility, high melting point, low bioavailability, and chemical instability. The potential of utilising oil-in-water (O/W) nanoemulsions stabilised by a globular protein (β-lactoglobulin) for encapsulating and protecting β-carotene was examined. The influence of temperature, pH, ionic strength, and emulsifier type on the physical and chemical stability of β-carotene enriched nanoemulsions was investigated. The rate of colour fading due to β-carotene degradation increased with increasing storage temperature (5-55°C), was faster at pH 3 than pH 4-8, and was largely independent of ionic strength (0-500mM of NaCl). β-Lactoglobulin-coated lipid droplets were unstable to aggregation at pH values close to the isoelectric point of the protein (pH 4 and 5), at high ionic strengths (NaCl >200mM, pH 7), and at elevated storage temperatures (55°C). β-Carotene degradation was considerably slower in β-lactoglobulin-stabilised nanoemulsions than in Tween 20-stabilised ones. These results provide useful information for facilitating the design of delivery systems to encapsulate and stabilise β-carotene for application within food, beverage, and pharmaceutical products.
在食品和饮料中添加类胡萝卜素可能会降低某些慢性病的发病率。然而，由于类胡萝卜素水溶性差、熔点高、生物利用度低以及化学稳定性差，目前它们在食品中的应用受到限制。研究了利用球状蛋白质（β-乳球蛋白）稳定的水包油（O/W）纳米乳液来包封和保护β-胡萝卜素的潜力。考察了温度、pH值、离子强度和乳化剂类型对富含β-胡萝卜素的纳米乳液物理和化学稳定性的影响。β-胡萝卜素降解导致的褪色速率随储存温度升高（5-55°C）而增加，在pH 3时比pH 4-8时更快，并且在很大程度上与离子强度（0-500mM NaCl）无关。在接近蛋白质等电点的pH值（pH 4和5）、高离子强度（NaCl>200mM，pH 7）以及较高储存温度（55°C）下，β-乳球蛋白包被的脂质滴不稳定易聚集。β-胡萝卜素在β-乳球蛋白稳定的纳米乳液中的降解比在吐温20稳定的纳米乳液中慢得多。这些结果为设计用于包封和稳定β-胡萝卜素的递送系统提供了有用信息，以便其应用于食品、饮料和药品中。
