Novel strategy for enhancing the color intensity of β-Carotene: Enriching onto the oil-water interface

JOURNAL OF COLLOID AND INTERFACE SCIENCE

卷:573

Article

Gao, Zhiming¹  Wu, Binxian¹  Hu, Bing¹  Cui, Shaohua²  Ku, Longquan³  Zhang, Ke¹  Nishinari, Katsuyoshi¹  Phillips, Glyn O.¹  Fang, Yapeng^1,4 

[1] Hubei Univ Technol, Glyn O Phillips Hydrocolloid Res Ctr, Sch Food & Biol Engn, Nanli Rd, Wuhan 430068, Peoples R China

[2] Wewow Hlth Co, Wewow Nutr & Hlth Ctr, Guangzhou 510623, Peoples R China

[3] China Tobacco Guizhou Ind Co Ltd, Kaifa Ave, Guiyang 550000, Peoples R China

[4] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

关键词: Beta-carotene;    Food colorant;    Emulsion;    Color intensity;    Interface;   

DOI  :  10.1016/j.jcis.2020.04.003

来源: Elsevier

【 摘 要 】

A novel strategy to enhance the color intensity of beta-carotene (BC), namely, interfacial enriching, was developed in this work. As the sole emulsifier in W/O emulsion, BC particles were enriched onto the droplet surface through emulsifying process. By increasing the concentration of BC in oil phase from 1 mg/g to 5 mg/g, the average droplet size of the emulsion decreased from 92.2 +/- 5.1 mu m to 34.0 +/- 5.4 mu m. Too low (e.g. <= 1 mg/g) or too high (e.g. >= 25 mg/g) concentration of BC in the oil phase yielded an insufficient coverage or flocculation of the droplets. By enriching onto the interface, the color intensity of BC were enhanced apparently at the reflectance wavelength ranging from 500 nm to 700 nm, compared with that of the BC encapsulated within the emulsion droplets. This enhancement was due to the higher availability of incident light for the BC particles on the interface than that of the BC particles buried inside the droplets. (C) 2020 Elsevier Inc. All rights reserved.

【 授权许可】

Free