Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend

Food Chemistry

Volumn 174, Issue , 2015, Pages 630-636

  Chen, Huaiqiong ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Microemulsion; Peppermint oil; Stability; Sunflower lecithin; Tween 20; Carotene

Indexed keywords

BEVERAGES; CONVERGENCE OF NUMERICAL METHODS; LECITHIN; SUNFLOWER OIL;

AMBIENT STORAGE; ANTIOXIDANT POTENTIAL; BIOACTIVE COMPOUNDS; FIRST ORDER KINETICS; NEWTONIAN VISCOSITY; PEPPERMINT OIL; SOLUTION CONTROLS; SUNFLOWER LECITHIN;

MICROEMULSIONS;

HELIANTHUS; MENTHA X PIPERITA;

ANTIOXIDANT; BETA CAROTENE; EMULSION; PEPPERMINT OIL; PHOSPHATIDYLCHOLINE; POLYSORBATE; VEGETABLE OIL;

CHEMISTRY; EMULSION; SUNFLOWER;

ANTIOXIDANTS; BETA CAROTENE; EMULSIONS; HELIANTHUS; LECITHINS; PLANT OILS; POLYSORBATES;

EID: 84914125491     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.116     Document Type: Article

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