Abstract
This study investigated the effect of carrier oils (short-chain triglycerides (SCT) vs. long-chain triglycerides (LCT)) on the physical stability, chemical degradation, antioxidant properties and bioaccessibility of β-carotene-loaded orange oil-in-water beverage emulsions. Beverages formulated with 50% LCT (corn oil) were physically more stable compared to the ones with 50% SCT (tributyrin) as indicated by the Turbiscan 32 Stability Indices during chilled storage for 28 days. No chemical degradation of β-carotene was observed during storage regardless of the carrier oil composition. The formation of primary (conjugated dienes) or secondary (thiobarbituric acid reactive substances) oxidation products at the end of the storage period was insignificant. The bioaccessibility of β-carotene was significantly affected (P < 0.05) by the type of carrier oil and decreased in the following order: 50% LCT + 50% orange oil > 50% SCT + 50% orange oil > 100% orange oil. The high bioaccessibility of β-carotene (30.06%) in the beverages formulated with LCTs was attributed to the enhanced solubilisation capacity of the lipophilic carotenoid in mixed micelles after the in vitro digestion protocol.
Original language | English |
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Pages (from-to) | 320-330 |
Number of pages | 11 |
Journal | Food & Function |
Volume | 9 |
Issue number | 1 |
Early online date | 13 Nov 2017 |
DOIs | |
Publication status | Published - 1 Jan 2018 |
Bibliographical note
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).Keywords
- beverage emulsion
- beta-carotene
- carrier oil
- bioaccessibility
- antioxidant properties