1. Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion
- Author
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Fangxin MA, Wenhui QI, Ying SHU, Xu ZHANG, Sunshuo LIANG, Tianyi YANG, Huiting WANG, and Zhisheng ZHANG
- Subjects
β-carotene ,pickering emulsion ,antioxidant activity ,oxidative stability ,coloring stability ,Food processing and manufacture ,TP368-456 - Abstract
In order to investigate the inhibitory effect of β-carotene on lipid oxidation in Pickering emulsion, the Pickering emulsions embedded with β-carotene were prepared using cellulose nanocrystal (CNC) as an emulsifier. The DPPH and ABTS+ radical scavenging rates were used as evaluation indices to examine the antioxidant properties of β-carotene, both before and after embedding. The oxidative and coloring stability of the embedded β-carotene emulsions was investigated by measuring the β-carotene embedding and retention rate, peroxide value (POV), thiobarbituric acid (TBA) value, and color difference. The results showed that the β-carotene embedded in the emulsions had a good scavenging effect on DPPH and ABTS+ free radicals. The retention of β-carotene in the emulsions significantly decreased (P
- Published
- 2024
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