메뉴 건너뛰기




Volumn 65, Issue PB, 2014, Pages 149-155

Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants

Author keywords

Ascorbic acid; Beverages; Carotenoids; Colour degradation kinetics; Emulsion; Natural colour; Rosmarinic acid; Stability

Indexed keywords

ANTIOXIDANTS; BEVERAGES; COLOR; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; EMULSIFICATION; EMULSIONS; ORGANIC ACIDS; PIGMENTS; STABILITY;

EID: 84909986968     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.06.025     Document Type: Article
Times cited : (23)

References (30)
  • 3
    • 0029598850 scopus 로고
    • Structure and properties of carotenoids in relation to function
    • Britton G. Structure and properties of carotenoids in relation to function. The FASEB Journal 1995, 9:1551-1558.
    • (1995) The FASEB Journal , vol.9 , pp. 1551-1558
    • Britton, G.1
  • 4
    • 12444334541 scopus 로고    scopus 로고
    • Phenolic compounds and plant extracts protect paprika against UV-induced discoloration
    • Cuvelier M.E., Berset C. Phenolic compounds and plant extracts protect paprika against UV-induced discoloration. International Journal of Food Science & Technology 2005, 40(1):67-73.
    • (2005) International Journal of Food Science & Technology , vol.40 , Issue.1 , pp. 67-73
    • Cuvelier, M.E.1    Berset, C.2
  • 6
    • 41549122728 scopus 로고    scopus 로고
    • Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol
    • Erkan N., Ayranci G., Ayranci E. Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry 2008, 110(1):76-82.
    • (2008) Food Chemistry , vol.110 , Issue.1 , pp. 76-82
    • Erkan, N.1    Ayranci, G.2    Ayranci, E.3
  • 7
    • 0001391401 scopus 로고    scopus 로고
    • Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion
    • Frankel E.N., Huang S.W., Aeschbach R., Prior E. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. Journal of Agricultural and Food Chemistry 1996, 44(1):131-135.
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , Issue.1 , pp. 131-135
    • Frankel, E.N.1    Huang, S.W.2    Aeschbach, R.3    Prior, E.4
  • 8
    • 84876067250 scopus 로고    scopus 로고
    • A rapid tool for the stability assessment of natural food colours
    • Ghidouche S., Rey B., Michel M., Galaffu N. A rapid tool for the stability assessment of natural food colours. Food Chemistry 2013, 139:978-985.
    • (2013) Food Chemistry , vol.139 , pp. 978-985
    • Ghidouche, S.1    Rey, B.2    Michel, M.3    Galaffu, N.4
  • 9
    • 84864825226 scopus 로고    scopus 로고
    • Effect of thermal and ultraviolet treatments on the stability of antioxidants compounds in single strength pineapple juice throughout refrigerated storage
    • Goh S.G., Noranizan M., Leong C.M., Sew C.C., Sobhi B. Effect of thermal and ultraviolet treatments on the stability of antioxidants compounds in single strength pineapple juice throughout refrigerated storage. International Food Research Journal 2012, 19(3):1131-1136.
    • (2012) International Food Research Journal , vol.19 , Issue.3 , pp. 1131-1136
    • Goh, S.G.1    Noranizan, M.2    Leong, C.M.3    Sew, C.C.4    Sobhi, B.5
  • 10
    • 77956578869 scopus 로고    scopus 로고
    • Importance of extract standardization and in vitro/ex vivo assay selection for the evaluation of antioxidant activity of botanicals: A case study on three Rosmarinus officinalis L. extracts
    • Ibarra A., Cases J., Bily A., He K., Bai N., Roller M., et al. Importance of extract standardization and in vitro/ex vivo assay selection for the evaluation of antioxidant activity of botanicals: A case study on three Rosmarinus officinalis L. extracts. Journal of Medicinal Food 2010, 13(5):1167-1175.
    • (2010) Journal of Medicinal Food , vol.13 , Issue.5 , pp. 1167-1175
    • Ibarra, A.1    Cases, J.2    Bily, A.3    He, K.4    Bai, N.5    Roller, M.6
  • 11
    • 0344141381 scopus 로고    scopus 로고
    • Prediction of decoloration in paprika oleoresins. Application to studies of stability in thermodynamically compensated systems
    • Jaren-Galan M., Perez-Gílvez A., M+¡nguez-Mosquera M.I. Prediction of decoloration in paprika oleoresins. Application to studies of stability in thermodynamically compensated systems. Journal of Agricultural and Food Chemistry 1999, 47(3):945-951.
    • (1999) Journal of Agricultural and Food Chemistry , vol.47 , Issue.3 , pp. 945-951
    • Jaren-Galan, M.1    Perez-Gílvez, A.2    Mnguez-Mosquera, M.I.3
  • 12
    • 17144418524 scopus 로고    scopus 로고
    • Heat and light stability of three natural blue colorants for use in confectionery and beverages
    • Jespersen L., Stromdahl L., Olsen K., Skibsted L. Heat and light stability of three natural blue colorants for use in confectionery and beverages. European Food Research and Technology 2005, 220(3-4):261-266.
    • (2005) European Food Research and Technology , vol.220 , Issue.3-4 , pp. 261-266
    • Jespersen, L.1    Stromdahl, L.2    Olsen, K.3    Skibsted, L.4
  • 13
    • 33748042303 scopus 로고    scopus 로고
    • Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions
    • Kiokias S., Oreopoulou V. Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions. Innovative Food Science & Emerging Technologies 2006, 7:132-139.
    • (2006) Innovative Food Science & Emerging Technologies , vol.7 , pp. 132-139
    • Kiokias, S.1    Oreopoulou, V.2
  • 14
    • 84865373346 scopus 로고    scopus 로고
    • Colour kinetics and storage characteristics of carrot, pulse and rice by-product based extrudates
    • Kumar N., Sarkar B.C., Sharma H.K., Jha S.K. Colour kinetics and storage characteristics of carrot, pulse and rice by-product based extrudates. British Food Journal 2012, 114(9):1279-1296.
    • (2012) British Food Journal , vol.114 , Issue.9 , pp. 1279-1296
    • Kumar, N.1    Sarkar, B.C.2    Sharma, H.K.3    Jha, S.K.4
  • 16
    • 78049424823 scopus 로고    scopus 로고
    • Modelling the stability of lycopene-rich by-products of tomato processing
    • Lavelli V., Torresani M.C. Modelling the stability of lycopene-rich by-products of tomato processing. Food Chemistry 2011, 125(2):529-535.
    • (2011) Food Chemistry , vol.125 , Issue.2 , pp. 529-535
    • Lavelli, V.1    Torresani, M.C.2
  • 18
    • 84878414302 scopus 로고    scopus 로고
    • Interfacial engineering using mixed protein systems: Emulsion-based delivery systems for encapsulation and stabilization of β-carotene
    • Mao Y., Dubot M., Xiao H., McClements D.J. Interfacial engineering using mixed protein systems: Emulsion-based delivery systems for encapsulation and stabilization of β-carotene. Journal of Agricultural and Food Chemistry 2013, 61(21):5163-5169.
    • (2013) Journal of Agricultural and Food Chemistry , vol.61 , Issue.21 , pp. 5163-5169
    • Mao, Y.1    Dubot, M.2    Xiao, H.3    McClements, D.J.4
  • 19
    • 33748799397 scopus 로고    scopus 로고
    • Relationship between the colour and the chemical structure of carotenoid pigments
    • Melendez-Martinez A.J., Britton G., Vicario I.M., Heredia F.J. Relationship between the colour and the chemical structure of carotenoid pigments. Food Chemistry 2006, 101(3):1145-1150.
    • (2006) Food Chemistry , vol.101 , Issue.3 , pp. 1145-1150
    • Melendez-Martinez, A.J.1    Britton, G.2    Vicario, I.M.3    Heredia, F.J.4
  • 20
    • 76449095930 scopus 로고    scopus 로고
    • Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
    • Mercadante A.Z., Capitani C.D., Decker E.A., Castro I.A. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science 2010, 84(4):718-726.
    • (2010) Meat Science , vol.84 , Issue.4 , pp. 718-726
    • Mercadante, A.Z.1    Capitani, C.D.2    Decker, E.A.3    Castro, I.A.4
  • 21
    • 30144438853 scopus 로고    scopus 로고
    • Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition
    • Moreno S., Scheyer T., Romano C.S., Vojnov A.A. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research 2006, 40(2):223-231.
    • (2006) Free Radical Research , vol.40 , Issue.2 , pp. 223-231
    • Moreno, S.1    Scheyer, T.2    Romano, C.S.3    Vojnov, A.A.4
  • 22
    • 84867653125 scopus 로고    scopus 로고
    • Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic effect?
    • Panya A., Kittipongpittaya K., Laguerre M., Bayrasy C., Lecomte J., Villeneuve P., et al. Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic effect?. Journal of Agricultural and Food Chemistry 2012, 60(41):10320-10330.
    • (2012) Journal of Agricultural and Food Chemistry , vol.60 , Issue.41 , pp. 10320-10330
    • Panya, A.1    Kittipongpittaya, K.2    Laguerre, M.3    Bayrasy, C.4    Lecomte, J.5    Villeneuve, P.6
  • 23
    • 84871722057 scopus 로고    scopus 로고
    • Colour measurement and analysis in fresh and processed foods: A review
    • Pathare P.B., Opara U.L., Al-Said F.A.J. Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology 2013, 6(1):36-60.
    • (2013) Food and Bioprocess Technology , vol.6 , Issue.1 , pp. 36-60
    • Pathare, P.B.1    Opara, U.L.2    Al-Said, F.A.J.3
  • 24
    • 57749094727 scopus 로고    scopus 로고
    • Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
    • Patras A., Brunton N., Da Pieve S., Butler F., Downey G. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees. Innovative Food Science & Emerging Technologies 2009, 10:16-22.
    • (2009) Innovative Food Science & Emerging Technologies , vol.10 , pp. 16-22
    • Patras, A.1    Brunton, N.2    Da Pieve, S.3    Butler, F.4    Downey, G.5
  • 25
    • 84856212477 scopus 로고    scopus 로고
    • Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
    • Qian C., Decker E.A., Xiao H., McClements D.J. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chemistry 2012, 132(3):1221-1229.
    • (2012) Food Chemistry , vol.132 , Issue.3 , pp. 1221-1229
    • Qian, C.1    Decker, E.A.2    Xiao, H.3    McClements, D.J.4
  • 26
    • 84865718133 scopus 로고    scopus 로고
    • Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants
    • Qian C., Decker E.A., Xiao H., McClements D.J. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants. Food Chemistry 2012, 135(3):1036-1043.
    • (2012) Food Chemistry , vol.135 , Issue.3 , pp. 1036-1043
    • Qian, C.1    Decker, E.A.2    Xiao, H.3    McClements, D.J.4
  • 27
    • 84881052040 scopus 로고    scopus 로고
    • Kinetics of carotenoids degradation and color change of pequi oil submitted to heating at frying temperature
    • Rodrigues M.L., Souza A.R.M., Lima J.C.R., Moura C.J., Geraldine R.M. Kinetics of carotenoids degradation and color change of pequi oil submitted to heating at frying temperature. Ciencia Rural 2013, 43(8):1509-1515.
    • (2013) Ciencia Rural , vol.43 , Issue.8 , pp. 1509-1515
    • Rodrigues, M.L.1    Souza, A.R.M.2    Lima, J.C.R.3    Moura, C.J.4    Geraldine, R.M.5
  • 29
    • 84856569758 scopus 로고    scopus 로고
    • Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying
    • Saxena A., Maity T., Raju P.S., Bawa A.S. Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying. Food Bioprocess Technol. 2012, 5(2):672-679.
    • (2012) Food Bioprocess Technol. , vol.5 , Issue.2 , pp. 672-679
    • Saxena, A.1    Maity, T.2    Raju, P.S.3    Bawa, A.S.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.