title: Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants.
abstract: The goal of this study was to see the impact on the retention and isomerization of encapsulated β-carotene (BC) in nanoemulsions fortified with natural antioxidants (α-tocopherol (AT) and l-ascorbic acid (AA)). The physical stability of nanoemulsion, oxidative stability, and isomerization of all-trans-β-carotene (BC) in oil-in-water (O/W) nanoemulsions were determined in the presence or absence of natural antioxidants at 25 and 50 °C at certain intervals of time by high-performance liquid chromatography (HPLC). Sodium caseinate was used as the emulsifier, and corn oil (CO) was more protective than medium-chain triglycerides (MCT) and used for isomerization studies. Mean diameters of control (without antioxidants) and AA- and AT-fortified particles were similar. Mean particle diameter of nanoemulsions increased from 10 to 25 nm at 25 °C and from 40 to 50 nm at 50 °C during 30 days of storage. The isomerization from all-trans-BC to cis-BC isomers was inhibited by antioxidants. The isomerization rates were in the following order: 13-cis-BC > 15-cis-BC > 9-cis-BC. AT had better antioxidant activities than AA in inhibiting BC degradation in O/W nanoemulsions. The results indicated that BC encapsulated in nanoemulsions supplemented with antioxidants could significantly improve BC's chemical stability.
authors.affiliation: College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China.
authors.forename: Jiang
authors.initials: J
authors.lastname: Yi
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Fan
authors.affiliation: Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States.
authors.forename: Wallace
authors.initials: W
authors.lastname: Yokoyama
authors.affiliation: Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States.
authors.forename: Yuzhu
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China.
authors.forename: Liqing
authors.initials: L
authors.lastname: Zhao
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D002364:Caseins; D002851:Chromatography, High Pressure Liquid; D003314:Corn Oil; D004355:Drug Stability; D045703:Emulsifying Agents; D004655:Emulsions / Q000737:chemistry*; D006358:Hot Temperature; D007536:Isomerism; D036103:Nanotechnology; D010316:Particle Size; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D002364:Caseins; D045703:Emulsifying Agents; D004655:Emulsions; D019207:beta Carotene; D003314:Corn Oil
keywords: antioxidant; degradation; isomerization; nanoemulsion; β-carotene