1. Physical State of β‐Carotene at High Concentrations in a Solid Triglyceride Matrix
- Author
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Eric Jouenne, Karsten Olsen, Jakob Schjoerring-Thyssen, Flemming H. Larsen, Klaus Koehler, and Mogens L. Andersen
- Subjects
0303 health sciences ,food.ingredient ,Triglyceride ,030309 nutrition & dietetics ,Chemistry ,Sunflower oil ,medicine.medical_treatment ,Carotene ,04 agricultural and veterinary sciences ,General Chemistry ,Crystal structure ,040401 food science ,Industrial and Manufacturing Engineering ,Cis trans isomerization ,Amorphous solid ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,medicine ,Isomerization ,Dissolution ,Food Science ,Biotechnology ,Nuclear chemistry - Abstract
The highly hydrophobic β‐carotene is often distributed or dissolved in triglycerides to enhance either nutritional or coloring effects. This study aims at elucidating the physical state of β‐carotene that at high concentrations are mixed into a solid high‐melting tri‐glyceride matrix by dissolution at high temperatures (165 °C) in the melted triglyceride. Extensive isomerization of β‐carotene is observed by HPLC after melting crystalline all‐trans β‐carotene and in the solid mixtures of β‐carotene and fully hydrogenated sunflower oil. Crystalline triglyceride is found in the mixed samples by XRPD analysis whereas no signs of crystalline lattice structures of β‐carotene are detected. DSC thermograms show only the melting and recrystallization events of triglycerides, which are affected by the presence of β‐carotene. Severe line broadening is observed in the ¹³C CP/MAS NMR spectra of the β‐carotene‐triglyceride mixtures when compared to crystalline β‐carotene, demonstrating the lack of long‐range order of the carotene. Altogether, the results demonstrate that β‐carotene is present as an amorphous mixture of trans‐ and cis‐isomers dispersed into a structure of crystalline triglyceride in the solid carotene‐triglyceride mixtures. Practical applications: The amorphous structure of trans‐ and cis‐isomers in solid formulations of β‐carotene‐triglyceride mixtures will strongly affect their functional properties related to nutrition and color as food ingredients.
- Published
- 2019
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