Stability of Palm Carotenes in an Organic Solvent and in a Food Emulsion System

Autor:	Leenawaty Limantara, Indriatmoko, Tatas H. P. Brotosudarmo, Donald Siahaan, Agnieszka Chomiuk, Marcelinus A. S. Adhiwibawa, Renny Indrawati
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Antioxidant Chromatography Color difference medicine.medical_treatment Carotene Pigment chemistry visual_art Emulsion visual_art.visual_art_medium medicine Palm Carotenoid Cis–trans isomerism Food Science
Zdroj:	International Journal of Food Properties. 18:2539-2548
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2014.999374
Popis:	Palm carotene has potential as an application for a natural food colorant with bioactivity as pro-vitamin A and an antioxidant. However, during processing and storage, the palm carotene encounters excessive treatments. In this study, the stability of palm carotenes was observed in organic solvent and a food emulsion system in order to learn its molecular behavior, as well as to evaluate the color stability due to exposure to light and temperature. Spectroscopy and chromatography measurements proved the formation of cis isomers and even colorless compounds after the treatment of its acetonic solution at 90°C (11 h) or under excessive illumination (11,470 lux). An application of 0.050–0.500% concentrate of palm carotene into emulsion system gave diverse shades of yellowness, which remained without any obvious color difference (ΔE ≤ 2) after 28 days at 4°C (dark) or 8 days at 30°C under average illumination of most display racks at stores (2500 lux).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::45bf278ea89cedfbeaa561c065302b2f https://doi.org/10.1080/10942912.2014.999374 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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