1. Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene
- Author
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Arkadiusz Szterk, Marek Roszko, and Ewa Górnicka
- Subjects
food.ingredient ,Chemiluminescence ,Natural dye ,General Chemical Engineering ,medicine.medical_treatment ,Emulsion stability ,Peroxide ,chemistry.chemical_compound ,food ,Linseed oil ,beta-Carotene ,medicine ,Organic chemistry ,Food science ,Carotenoid ,chemistry.chemical_classification ,Original Paper ,Chemistry ,Carotene ,Organic Chemistry ,food and beverages ,Emulsion ,Chemical Engineering(all) ,O/W emulsion ,Chemical stability ,Ammonium thiocyanate - Abstract
The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β-carotene. Carotenoid preparations obtained from carrots were dissolved in cold-pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of the lipids was examined with and without addition of the pigment to the oil/water (O/W) emulsion. Carotenoid/lipid hydro peroxide (LOOH) concentration was evaluated using two different methods: LOOH + Fe2+ reaction connected with a colored complex of ammonium thiocyanate determined with the help of a spectrophotometer, and LOOH determined with the help of a chemiluminometer. It was shown that oxidation rate of lipids in the O/W emulsions strongly depended on chemical composition of the lipid fraction (type of oil used). Presence of the carotenoid pigment increased the rate. Therefore, if a carotenoid-containing emulsion is to be stable, it should be based on oils of a high oxidative stability.
- Published
- 2012