Inhibitory Effect of <i>β</i>-Carotene on Lipid Oxidation in Pickering Emulsion

MA Fangxin; QI Wenhui; SHU Ying; ZHANG Xu; LIANG Sunshuo; YANG Tianyi; WANG Huiting; ZHANG Zhisheng

doi:10.13386/j.issn1002-0306.2023110246

Volume 45 Issue 17

Aug. 2024

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Science and Technology of Food Industry > 2024 > 45(17): 131-138. > DOI: 10.13386/j.issn1002-0306.2023110246

MA Fangxin, QI Wenhui, SHU Ying, et al. Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(17): 131−138. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110246.

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Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion

1.
College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China
2.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3.
Baoding Institute for Food and Drug Control, Baoding 071000, China

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Received Date: November 22, 2023
Available Online: June 30, 2024

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Abstract

Abstract

In order to investigate the inhibitory effect of β-carotene on lipid oxidation in Pickering emulsion, the Pickering emulsions embedded with β-carotene were prepared using cellulose nanocrystal (CNC) as an emulsifier. The DPPH and ABTS⁺ radical scavenging rates were used as evaluation indices to examine the antioxidant properties of β-carotene, both before and after embedding. The oxidative and coloring stability of the embedded β-carotene emulsions was investigated by measuring the β-carotene embedding and retention rate, peroxide value (POV), thiobarbituric acid (TBA) value, and color difference. The results showed that the β-carotene embedded in the emulsions had a good scavenging effect on DPPH and ABTS⁺ free radicals. The retention of β-carotene in the emulsions significantly decreased (P<0.05) due to the free radical scavenging and auto-oxidation reactions of β-carotene. There was a highly significant negative correlation between the retention of β-carotene and the TBA value in the emulsions (P<0.01). During the accelerated oxidation, the peroxide value (POV) and thiobarbituric acid (TBA) value in the emulsions decreased significantly with increasing β-carotene concentration (P<0.05), and the oxidative stability of the emulsions was significantly improved. This result was because the β-carotene in the emulsion inhibited lipid oxidation by scavenging free radical and auto-oxidation reaction. The color saturation of the embedded β-carotene emulsions significantly increased (P<0.05), and the emulsions had a bright yellow color. Therefore, the oxidative and coloring stability of Pickering emulsions can be enhanced by embedding fat-soluble β-carotene into the emulsions. This advancement broadens the potential applications of Pickering emulsions in fat substitution, nutrient embedding, and nutrient delivery areas.
- β-carotene,
- Pickering emulsion,
- antioxidant activity,
- oxidative stability,
- coloring stability

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References (35)

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