Centre for Biospectroscopy, School of Chemistry, Faculty of Science, Monash University, Clayton, Victoria 3800, Australia; Department of Food Industry, Faculty of Bioresource and Food Industry, Universiti Sultan Zainal Abidin, 22200 Terengganu, Malaysia; CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia.
Centre for Biospectroscopy, School of Chemistry, Faculty of Science, Monash University, Clayton, Victoria 3800, Australia.
Food Chem. 2018 Aug 15;257:361-367. doi: 10.1016/j.foodchem.2018.03.027. Epub 2018 Mar 9.
Understanding the bioactive partitioning between the phases of an emulsion system underpins strategies for improving the efficiency of bioactive protection against degradation. We analysed partitioning of β-carotene in emulsions with various formulations in-situ using confocal Raman microscopy (CRM). The partitioning of β-carotene into the aqueous phase of emulsions increased when whey protein isolate (WPI) was heat or high pressure-treated prior to emulsion formation. However, increasing the concentration of high pressure-treated WPI reduced the β-carotene partitioning into the aqueous phase. Increasing the solid fat content in the carrier oil favoured the migration of β-carotene into the aqueous phase. The use of WPI as the emulsifier resulted in a greater partitioning of β-carotene into the aqueous phase compared to when Tween 40 was the emulsifier. This study demonstrates that partitioning of β-carotene between the aqueous and oil phase is dependent on the characteristics of the oil phase, emulsifier type and processing.
了解乳状液体系各相之间的生物活性分配情况，可以为提高生物活性物质的保护效率、防止其降解提供策略。我们使用共聚焦拉曼显微镜（CRM）原位分析了具有不同配方的乳状液中β-胡萝卜素的分配情况。乳清蛋白分离物（WPI）在形成乳状液之前进行热处理或高压处理会增加β-胡萝卜素分配到乳状液水相中的量。然而，增加高压处理 WPI 的浓度会减少β-胡萝卜素分配到水相中的量。增加载体油中的固体脂肪含量有利于β-胡萝卜素向水相迁移。与使用 Tween 40 作为乳化剂相比，使用 WPI 作为乳化剂会导致更多的β-胡萝卜素分配到水相。本研究表明，β-胡萝卜素在水相和油相之间的分配取决于油相的特性、乳化剂类型和加工条件。
