β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio
| Autor: | Monica Anese, Maria Cristina Nicoli, Fabio Valoppi, Sonia Calligaris, Luisa Barba |
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| Přispěvatelé: | Helsinki Institute of Sustainability Science (HELSUS), Food Materials Science Research Group, Department of Food and Nutrition |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
EMULSIONS
IMPACT Kinetics Solid/liquid ratio 116 Chemical sciences beta-Carotene Fat crystal law.invention Crystal chemistry.chemical_compound DELIVERY 0404 agricultural biotechnology Pulmonary surfactant X-Ray Diffraction law Oxidation Crystallization Triglycerides Polarized light microscopy Chromatography STABILITY Chemistry PHYSICAL STATE Temperature 04 agricultural and veterinary sciences Darkness beta Carotene 040401 food science Lipids SOLID LIPID NANOPARTICLES OIL ?-Carotene Oxidation Fat crystal Kinetics Solid/liquid ratio SURFACTANT BIOACCESSIBILITY 416 Food Science fat crystal kinetics oxidation solid/liquid ratio Tripalmitin Vapor–liquid equilibrium Degradation (geology) Monoglycerides Microscopy Polarization CRYSTALLIZATION Oxidation-Reduction Synchrotrons Food Science Nuclear chemistry |
| Zdroj: | Food research international 105 (2018): 599–604. doi:10.1016/j.foodres.2017.11.062 info:cnr-pdr/source/autori:Calligaris S.; Valoppi F.; Barba L.; Anese M.; Nicoli M.C./titolo:?-Carotene degradation kinetics as affected by fat crystal network and solid%2Fliquid ratio/doi:10.1016%2Fj.foodres.2017.11.062/rivista:Food research international/anno:2018/pagina_da:599/pagina_a:604/intervallo_pagine:599–604/volume:105 |
| DOI: | 10.1016/j.foodres.2017.11.062 |
| Popis: | The aim of this research was to study beta-carotene degradation kinetics into lipid systems containing different fat crystal networks in the presence of increasing liquid oil amounts. To this purpose, fat blends containing liquid saturated medium chain triacylglycerols (MCT) with increasing content of saturated monoglycerides (MG), tripalmitin (PPP) and tristearin (SSS) were added with 0.6 mg/g beta-carotene. The fat crystal networks formed in the fat blends were characterized by using polarized light microscopy and synchrotron X-ray diffraction (XRD). In addition, A-carotene degradation was monitored during storage in the dark at 20 degrees C. Results highlighted that fat crystallization could differently affect beta-carotene stability. In bulk SSS and PPP, beta-carotene degradation proceeded at comparable rate, whereas when the saturated liquid oil MCT is included in the fat network, the rate of oxidation slightly decreased. Interestingly, the oxidation rate was not significantly affected by the solid/liquid ratio of the systems. A completely different behavior was observed in MG containing systems: the rate of beta-carotene oxidation was in every case significantly lower than that observed in SSS and PPP containing samples. Also in this case, the MG protective effect was independent on its content in the fat mixtures. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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