Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil.
Department of Forest Engineering, State University of Santa Catarina (UDESC), Av. Luiz de Camões, 2090, 88520-000 Lages, Santa Catarina, Brazil.
Food Chem. 2021 Jul 1;349:129140. doi: 10.1016/j.foodchem.2021.129140. Epub 2021 Feb 4.
In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.
在这项工作中，将不同的类胡萝卜素（番茄红素、诺贝叶黄素和玉米黄质）掺入醋酸纤维素薄膜中。通过在控制条件（温度和光照）下储存期间的稳定性、降解速率系数、在食品模拟物中的释放以及对维生素 B 氧化的保护作用来评估添加这些天然抗氧化剂的效果。在 25°C 或 40°C 下储存时，光照对类胡萝卜素的稳定性影响更大，反应常数 (k) 显著增加，半衰期 (t) 缩短。类胡萝卜素的降解伴随着颜色参数和机械性能的变化。含有诺贝叶黄素的薄膜对 UV-Vis 光的传输具有最高的阻隔性，因此在光氧化环境下储存的维生素 B 保留了 72%。番茄红素在脂肪类食品模拟物中的释放率高于诺贝叶黄素和玉米黄质。
