title: Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene.
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.
authors.affiliation: Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland.
authors.forename: Arkadiusz
authors.initials: A
authors.lastname: Szterk
authors.forename: Marek
authors.initials: M
authors.lastname: Roszko
authors.forename: Ewa
authors.initials: E
authors.lastname: Górnicka
keywords: Chemiluminescence; Emulsion stability; Natural dye; O/W emulsion
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