CHANG Xuan, WANG Gennv, HUANG Guozhou, et al. Effects of Vitamin E on the Properties of β-Carotene Nanoemulsions and Beverage Stability[J]. Science and Technology of Food Industry, 2022, 43(6): 56−62. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070200.
Citation: CHANG Xuan, WANG Gennv, HUANG Guozhou, et al. Effects of Vitamin E on the Properties of β-Carotene Nanoemulsions and Beverage Stability[J]. Science and Technology of Food Industry, 2022, 43(6): 56−62. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070200.

Effects of Vitamin E on the Properties of β-Carotene Nanoemulsions and Beverage Stability

More Information
  • Received Date: July 18, 2021
  • Available Online: January 06, 2022
  • In order to improve the water solubility and stability of β-carotene, nanoemulsions were prepared using tween 80, tween 60 and lecithin as emulsifiers and vitamin E as antioxidants. The particle size, light transmittance, color value, storage stability and application stability of the nanoemulsions were measured. The results showed that the vitamin E had a slight effect on the particle size and light transmittance of the nanoemulsions, but had no effect on the encapsulation efficiency and color value. There was no change in light transmittance of nanoemulsions during storage at 25, 37 ℃ and light for 28 days, but showed a downward trend when storaged at 55 ℃. The color value of the nanoemulsions did not change significantly during storage at 25 ℃ and light for 28 days, but decreased when storage at 37 and 55 ℃. Different content of vitamin E improved the color value retention rate of β-carotene. The addition of vitamin E significantly improved the application stability of β-carotene in acidic and neutral beverages, and the best stability of the beverages occurred when the vitamin E content was 3%.
  • [1]
    LINTIG V J. Colors with functions: Elucidating the biochemical and molecular basis of carotenoid metabolism[J]. Annual Review of Nutrition,2010,30:35−56. doi: 10.1146/annurev-nutr-080508-141027
    [2]
    QIAN C, DECKER E A, XIAO H, et al. Inhibition of beta-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants[J]. Food Chemistry,2012,135(3):1036−1043. doi: 10.1016/j.foodchem.2012.05.085
    [3]
    QIAN C, DECKER E A, XIAO H, et al. Physical and chemical stability of beta-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type[J]. Food Chemistry,2012,132(3):1221−1229. doi: 10.1016/j.foodchem.2011.11.091
    [4]
    ZHONG L, MA N, WU Y, et al. Gastrointestinal fate and antioxidation of beta-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus beta-glucan conjugate[J]. Carbohydrate Polymers,2019,221:10−20. doi: 10.1016/j.carbpol.2019.05.085
    [5]
    LUO X, ZHOU Y, BAI L, et al. Fabrication of beta-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability[J]. Journal of Colloid and Interface Science,2017,490:328−335. doi: 10.1016/j.jcis.2016.11.057
    [6]
    MEHMOOD T, AHMED A, AHMAD A, et al. Optimization of mixed surfactants-based beta-carotene nanoemulsions using response surface methodology: An ultrasonic homogenization approach[J]. Food Chemistry,2018,253:179−184. doi: 10.1016/j.foodchem.2018.01.136
    [7]
    NEJATIAN M, ABBASI S, KADKHODAEE R. Ultrasonic-assisted fabrication of concentrated triglyceride nanoemulsions and nanogels[J]. Langmuir,2018,34(38):11433−11441. doi: 10.1021/acs.langmuir.8b01596
    [8]
    BOON C S, MCCLEMENTS D J, WEISS J, et al. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions[J]. Journal of Agricultural and Food Chemistry,2009,57(7):2993−2998. doi: 10.1021/jf803747j
    [9]
    BOON C S, XU Z, YUE X, et al. Factors affecting lycopene oxidation in oil-in-water emulsions[J]. Journal of Agricultural and Food Chemistry,2008,56(5):1408−1414.
    [10]
    MEHMOOD T, AHMED A. Tween 80 and soya-lecithin-based food-grade nanoemulsions for the effective delivery of vitamin D[J]. Langmuir,2020,36(11):2886−2892. doi: 10.1021/acs.langmuir.9b03944
    [11]
    HU Q, WU Y, ZHONG L, et al. In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates[J]. Food Hydrocolloids,2021,112:106340. doi: 10.1016/j.foodhyd.2020.106340
    [12]
    BOON C S, MCCLEMENTS D J, WEISS J, et al. Factors influencing the chemical stability of carotenoids in foods[J]. Critical Reviews in Food Science and Nutrition,2010,50(6):515−532. doi: 10.1080/10408390802565889
    [13]
    范琛. 天然抗氧化剂在文冠果油中抗氧化效果的研究[D]. 北京: 北京林业大学, 2016.

    FAN C. Research of antioxidant effect of natural antioxidant in the Sorbifolia oil[D]. Beijing: Beijing Forestry University, 2016.
    [14]
    邓晶晶, 彭姣凤. 纳米香精的制备和应用研究进展[J]. 中国食品添加剂,2014(3):188−193. [DENG J J, PENG J F. Research progress on preparation and application of nano-flavor[J]. China Food Additives,2014(3):188−193. doi: 10.3969/j.issn.1006-2513.2014.01.024
    [15]
    FENG J, CAI H, WANG H, et al. Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates[J]. Food Chemistry,2018,241:60−69. doi: 10.1016/j.foodchem.2017.08.055
    [16]
    SHARIF H R, GOFF H D, MAJEED H, et al. Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier and antioxidant[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017,529:550−559.
    [17]
    MEHMOOD T, AHMED A, AHMED Z. Food-grade nanoemulsions for the effective delivery of beta-carotene[J]. Langmuir,2021,37(10):3086−3092. doi: 10.1021/acs.langmuir.0c03399
    [18]
    姚艳玉, 马培华, 曾庆晗, 等. 油相种类对姜黄素纳米乳液稳定性的影响[J]. 食品科技,2017,42(9):238−242. [YAO Y Y, MA P H, ZENG Q H, et al. Effect of oil phases on the stability of curcumin nanoemulsion[J]. Food Science and Technology,2017,42(9):238−242.
    [19]
    刘蕾. EGCG对α-乳白蛋白构建的β-胡萝卜素乳液稳定性影响及其机理探究[D]. 北京: 中国农业大学, 2016.

    LIU L. Effect of EGCG on β-carotene degradation and the stability of β-carotene in oil-in-water emulsion stabilized by α-lactalbumin[D]. Beijing: China Agricultural University, 2016.
    [20]
    ARAUJO F A, KELMANN R G, ARAUJO B V, et al. Development and characterization of parenteral nanoemulsions containing thalidomide[J]. European Journal of Pharmaceutical Sciences,2011,42(3):238−245. doi: 10.1016/j.ejps.2010.11.014
    [21]
    YING Y, LESER M E, SHER A A, et al. Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin(Q-Naturale)[J]. Food Hydrocolloids,2013,30(2):589−596. doi: 10.1016/j.foodhyd.2012.08.008
    [22]
    ZAHI M R, WAN P, LIANG H, et al. Formation and stability of D-limonene organogel-based nanoemulsion prepared by a high-pressure homogenizer[J]. Journal of Agricultural and Food Chemistry,2014,62(52):12563−12569. doi: 10.1021/jf5032108
    [23]
    曾庆晗, 马培华, 邰克东, 等. 不同乳化剂对姜黄素乳液理化稳定性的影响[J]. 核农学报,2019,33(2):330−336. [ZENG Q H, MA P H, TAI K D, et al. Effect of different emulsifier type on physicochemical stability of curcumin emulsion[J]. Journal of Nuclear Agricultural Sciences,2019,33(2):330−336. doi: 10.11869/j.issn.100-8551.2019.02.330
    [24]
    王迪, 刘夫国, 高彦祥. β-胡萝卜素乳状液研究进展[J]. 中国食品添加剂,2015(3):170−177. [WANG D, LIU F G, GAO Y X. Recent advances in research and preparation of β-carotene emulsions[J]. China Food Additives,2015(3):170−177. doi: 10.3969/j.issn.1006-2513.2015.03.020
    [25]
    王亮, 姚森, 童彦, 等. 百香果芒果复合果汁饮料储藏过程中色泽变化及其动力学研究[J]. 饮料工业,2020,23(1):11−17. [WANG L, YAO S, TONG Y, et al. Color changes and its kinetics of passion fruit & mango mix fruit juice drink during storage[J]. Beverage Industry,2020,23(1):11−17.
    [26]
    谢贞建, 卢玉容, 锟程, 等. 石榴皮提取物对大豆油的抗氧化作用研究[J]. 中国油脂,2019,44(8):82−86. [XIE Z J, LU Y R, KUN C, et al. Antioxidant effect of pomegranate peel extracts on soybean oil[J]. China Oils and Fats,2019,44(8):82−86.
    [27]
    MESNIER X, GREGORY C, FANÇA BERTHON P, et al. Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants[J]. Food Research International,2014,65:149−155. doi: 10.1016/j.foodres.2014.06.025
    [28]
    吴辰, 陈奕, 梅江, 等. 乳状液的氧化稳定性与抗氧化剂的作用机制[J]. 食品工业科技,2015,36(24):380−384. [WU C, CHEN Y, MEI J, et al. Studies of oxidative stability and the mechanisms of antioxidants in emulsions[J]. Science and Technology of Food Industry,2015,36(24):380−384.
  • Related Articles

    [1]HAN Kai, LI Xin-yang, ZHAO Xiang-yu, YANG Zhen-tao, MA Yue, MA Jie, LIU Yue, HUI Jing. Analysis of Nutritional Components of Chia Seeds and Its Optimization of Beverage Process[J]. Science and Technology of Food Industry, 2019, 40(12): 163-170,177. DOI: 10.13386/j.issn1002-0306.2019.12.027
    [2]HU Ming-ming, PAN Kai-lin, NIU Yue-ting, YANG Jun-hao. Research progress on stability and stability analysis method for plant protein beverage[J]. Science and Technology of Food Industry, 2018, 39(6): 334-339,344. DOI: 10.13386/j.issn1002-0306.2018.06.061
    [3]CHI Wen-wen, GUO Wen-hui, ZHENG Ming-jing, HUANG Zhi-wei, ZENG Shao-xiao. Research advance of anti-heatstroke beverage[J]. Science and Technology of Food Industry, 2018, 39(4): 347-352.
    [4]ZHANG Jian, CAI Han-qing, YANG Jie, GAI Shi-ying, ZHAO Yan, RAN Liang-ji. Determination of neohesperidin dihydrochalcone in beverages by reversed phase high performance liquid chromatography[J]. Science and Technology of Food Industry, 2017, (19): 256-260. DOI: 10.13386/j.issn1002-0306.2017.19.047
    [5]LI Ti, DAI Tao-tao, CHENG Chao, WANG Xie-yi, LIU Cheng-mei, CHEN Jun, LIU Ji-yan. Fermentation effects on antioxidant activity of Choerospondias axillaris beverage[J]. Science and Technology of Food Industry, 2016, (05): 54-59. DOI: 10.13386/j.issn1002-0306.2016.05.002
    [6]SHANG Chao- jie, WANG Wei- min, ZHANG Xiao-di, LIU Jun-wei. Study on the processing technology of a whole mango juice beverage[J]. Science and Technology of Food Industry, 2015, (01): 263-267. DOI: 10.13386/j.issn1002-0306.2015.01.046
    [7]WU Dan, ZHANG Zhen-wu, ZHANG Ai-qun, YE Xing-qian, CHEN Jian-chu. Application of mixture design to optimizing orange and strawberry flavored beverages[J]. Science and Technology of Food Industry, 2014, (21): 202-206. DOI: 10.13386/j.issn1002-0306.2014.21.035
    [8]YANG Lei, QIU Dan, ZHOU Yi-kui, LI Zhi-peng, TANG Cheng-ke, RUAN Xiao-lin, ZHANG Li-fang, ZHANG Wen-hu. Study on the stability of Vitamin E emulsion after redissolving of microcapsule[J]. Science and Technology of Food Industry, 2014, (20): 150-154. DOI: 10.13386/j.issn1002-0306.2014.20.024
    [9]LI Yuan-yuan, ZHANG Dan-dan, LI Na, LI Xiao-hong, LI Xiao-yue, JIANG Zhan-mei. Study on the functional beverage with eyesight protection[J]. Science and Technology of Food Industry, 2014, (01): 242-245. DOI: 10.13386/j.issn1002-0306.2014.01.084
    [10]WANG Lei, BIAN Zhong-bo, CHEN Yu-fei. Study on the processing technology for compound beverage of Auricularia auricular and Red jujube[J]. Science and Technology of Food Industry, 2013, (23): 271-274. DOI: 10.13386/j.issn1002-0306.2013.23.053

Catalog

    Article Metrics

    Article views (259) PDF downloads (26) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return