title: Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene.
abstract: Food-grade nanoemulsions are potential vehicles of labile lipophilic compounds such as β-carotene, but much work is needed to improve physical and chemical stabilities. The objective of this work was to study impacts of eugenol on physical and chemical stabilities of β-carotene-loaded nanoemulsions prepared with whey protein and lecithin. The combination of whey protein and lecithin resulted in stable nanoemulsions with eugenol added at 10% mass of soybean oil. Nanoemulsions, especially with eugenol, drastically reduced the degradation of β-carotene during ambient storage, heating at 60 and 80°C, and UV radiation at 254, 302, and 365nm. The droplet diameter of the nanoemulsion without eugenol increased from 153.6 to 227.3nm after 30-day ambient storage, contrasting with no significant changes of nanoemulsions with eugenol. Heating or UV radiation up to 8h did not significantly change the droplet diameter. Therefore, eugenol can be used to improve the stability of nanoemulsion delivery systems.
authors.affiliation: Department of Food Science and Technology, University of Tennessee Knoxville, United States.
authors.forename: Yongguang
authors.initials: Y
authors.lastname: Guan
authors.affiliation: Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
authors.forename: Jine
authors.initials: J
authors.lastname: Wu
authors.affiliation: Department of Food Science and Technology, University of Tennessee Knoxville, United States. Electronic address: qzhong@utk.edu.
authors.forename: Qixin
authors.initials: Q
authors.lastname: Zhong
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D005054:Eugenol / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D004655:Emulsions; D019207:beta Carotene; D005054:Eugenol
keywords: Eugenol; Nanoemulsions; Thermal degradation; UV degradation; β-Carotene