title: Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions.
abstract: The chemical instability of β-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (-)-epigallocatechin-3-gallate (EGCG) on β-carotene degradation in medium chain triacylglycerol (MCT)- and corn oil-in-water emulsions was examined. EGCG significantly inhibited β-carotene degradation in both MCT and corn oil-in-water emulsions in a dose dependent manner. α-LA was not able to protect β-carotene in MCT emulsions and the combination of EGCG and α-LA had a similar effect as EGCG alone. EGCG had no effect on lipid oxidation in corn oil-in-water emulsions but can protect β-carotene. β-Carotene was more stable in corn oil emulsions stabilized by α-LA compared to emulsions stabilized by Tween 20. These results show that EGCG is effective at protecting β-carotene in different emulsion systems without negatively impacting lipid oxidation suggesting that it could be utilized to increase the incorporation of β-carotene into food emulsions.
authors.affiliation: College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: liuleicau@126.com.
authors.forename: Lei
authors.initials: L
authors.lastname: Liu
authors.affiliation: College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: edecker@foodsci.umass.edu.
authors.forename: Eric Andrew
authors.initials: EA
authors.lastname: Decker
mesh_terms: D002392:Catechin / Q000031:analogs & derivatives* / Q000494:pharmacology; D003314:Corn Oil; D019587:Dietary Supplements; D004655:Emulsions / Q000378:metabolism; D007768:Lactalbumin / Q000494:pharmacology*; D014867:Water; D019207:beta Carotene / Q000378:metabolism*
chemical_list: D004655:Emulsions; D019207:beta Carotene; D014867:Water; D003314:Corn Oil; D002392:Catechin; D007768:Lactalbumin; C045651:epigallocatechin gallate
keywords: Carotenoid; Corn oil; Emulsion; Free radicals; Iron; Lipid oxidation; β-Carotene