2018
DOI: 10.1039/c7fo01170a
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Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types

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-carot… Show more

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Cited by 34 publications
(14 citation statements)
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“…Namely, Zhao et al [17] obtained corn and canola/orange oil stable emulsions compared to those with orange oil or MCT/orange oil. This results confirm that the addition of a vegetable oil leads to a reduction of Ostwald ripening phenomena, thereby conferring the emulsions with higher physical stability [17,18].…”
Section: Effect Of Oil Type On Beverage Emulsion Formation and Stabilitysupporting
confidence: 78%
See 2 more Smart Citations
“…Namely, Zhao et al [17] obtained corn and canola/orange oil stable emulsions compared to those with orange oil or MCT/orange oil. This results confirm that the addition of a vegetable oil leads to a reduction of Ostwald ripening phenomena, thereby conferring the emulsions with higher physical stability [17,18].…”
Section: Effect Of Oil Type On Beverage Emulsion Formation and Stabilitysupporting
confidence: 78%
“…Nevertheless, the addition of oils mainly composed by long-chain fatty acids may help to equal the density of both phases. Meroni et al [18] showed a retard creaming phenomena when the oil phase consisted of corn/orange oil with a density of 0.900 g/cm 3 . Similarly, Zhao et al [17] showed that the addition of a medium-chain triglycerides (MCT) to orange oil emulsions inhibited destabilization phenomena.…”
Section: Effect Of Oil Type On Beverage Emulsion Formation and Stabilitymentioning
confidence: 99%
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“…2,3 As one type of carotenoid, bcarotene showed highly desirable bioactivities such as healthpromoting properties, and antioxidant activity, which can maintain human health and prevent chronic diseases including cardiovascular diseases, cancer and other chronic diseases. 4,5 Due to the low stability, solubility and bioaccessibility, the supplemented foods of b-carotene were greatly limited. [3][4][5][6] It was worth noting that utilization of an emulsion-based delivery system is considered as an effective method for overcoming the limitations of b-carotene.…”
Section: Introductionmentioning
confidence: 99%
“…4,5 Due to the low stability, solubility and bioaccessibility, the supplemented foods of b-carotene were greatly limited. [3][4][5][6] It was worth noting that utilization of an emulsion-based delivery system is considered as an effective method for overcoming the limitations of b-carotene. The conventional emulsifying agent, including Tween 20, and polyglycerol esters, [7][8][9] showed the excellent ability of emulsication for fabrication of colloidal system.…”
Section: Introductionmentioning
confidence: 99%