Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea.
Food Chem. 2019 Jan 30;272:404-410. doi: 10.1016/j.foodchem.2018.08.076. Epub 2018 Aug 20.
This study was performed to examine the stability of retinol contained within oil-in-water (O/W) emulsions under UV and during storage at different temperatures. O/W emulsions were prepared using different emulsifiers and oil concentrations. The stability of the retinol contained in the O/W emulsions was investigated by measuring the percentage of residual retinol in the samples after UV exposure and storage at different temperatures (4, 25, and 40 °C). The oil concentration of the emulsion had a greater impact on UV stability than the type of emulsifier used, whereas the storage stability at different temperatures was affected by both the choice of emulsifier and the oil concentration. The storage stability of the retinol contained in the O/W emulsions may be related to the lipid oxidation properties of the emulsions rather than the latter's physical stability. Experiments with EDTA and different oil types were performed to confirm this theory.
本研究旨在考察油包水（O/W）乳液中视黄醇的稳定性，包括在紫外线照射下以及在不同温度下储存时的稳定性。研究使用了不同的乳化剂和油浓度来制备 O/W 乳液。通过测量紫外线照射和在不同温度（4、25 和 40°C）下储存后样品中残留视黄醇的百分比，研究了 O/W 乳液中视黄醇的稳定性。结果表明，乳液的油浓度对视黄醇的紫外线稳定性影响大于乳化剂的类型，而不同温度下的储存稳定性则同时受到乳化剂和油浓度的影响。O/W 乳液中视黄醇的储存稳定性可能与其脂质氧化性质有关，而不是乳液的物理稳定性。通过使用 EDTA 和不同类型的油进行实验，证实了这一理论。
