Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions

Food Chemistry

Volumn 210, Issue , 2016, Pages 242-248

  Liu, Lei ^a   Gao, Yanxiang ^a   McClements, David Julian ^b,c   Decker, Eric Andrew ^b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Carotenoid; Corn oil; Emulsion; Free radicals; Iron; Lipid oxidation; Carotene

Indexed keywords

EMULSIFICATION; EMULSIONS; FREE RADICALS; IRON; OXIDATION; VEGETABLE OILS;

ALPHA-LACTALBUMIN; CAROTENOID; CHEMICAL INSTABILITY; CORN OIL; DOSE-DEPENDENT MANNER; EPIGALLOCATECHIN-3-GALLATE; LIPID OXIDATION; OIL-IN-WATER EMULSIONS;

OILS AND FATS;

ALPHA LACTALBUMIN; BETA CAROTENE; CORN OIL; EPIGALLOCATECHIN GALLATE; MEDIUM CHAIN TRIACYLGLYCEROL; POLYSORBATE 20; WATER OIL CREAM; CATECHIN; EMULSION; LACTALBUMIN; WATER;

ARTICLE; DEGRADATION; EMULSION; FATTY ACID OXIDATION; FOOD PROCESSING; MOLECULAR STABILITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; ANALOGS AND DERIVATIVES; DIETARY SUPPLEMENT; METABOLISM;

BETA CAROTENE; CATECHIN; CORN OIL; DIETARY SUPPLEMENTS; EMULSIONS; LACTALBUMIN; WATER;

EID: 84964625770     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.075     Document Type: Article

References (31)

1. M.P. Almajano, M.E. Delgado, and M.H. Gordon Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate Food Chemistry 101 2007 126 130
2. C.S. Boon, D.J. McClements, J. Weiss, and E.A. Decker Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions Journal of Agriculture and Food Chemistry 57 2009 2993 2998
3. C.S. Boon, D.J. McClements, J. Weiss, and E.A. Decker Factors influencing the chemical stability of carotenoids in foods Critical Reviews in Food Science and Nutrition 50 2010 515 532
4. C.S. Boon, Z. Xu, X. Yue, D.J. McClements, J. Weiss, and E.A. Decker Factors affecting lycopene oxidation in oil-in-water emulsions Journal of Agriculture and Food Chemistry 56 2008 1408 1414
5. J.L. Donnelly, E.A. Decker, and D.J. McClements Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers Journal of Food Science 63 1998 997 1000
6. R.J. Elias, S.S. Kellerby, and E.A. Decker Antioxidant activity of proteins and peptides in foods Critical Reviews in Food Science and Nutrition 48 2008 430 441
7. H. Faraji, D.J. McClements, and E.A. Decker Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions Journal of Agriculture and Food Chemistry 52 2004 4558 4564
8. E.N. Frankel, S.W. Huang, and R. Aeschbach Antioxidant activity of green teas in different lipid systems Journal of the American Oil Chemists' Society 74 1997 1309 1315
9. E.N. Frankel, S.W. Huang, R. Aeschbach, and E. Prior 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 Agriculture and Food Chemistry 44 1996 131 135
10. E.N. Frankel, S.W. Huang, J. Kanner, and J.B. German Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions Journal of Agriculture and Food Chemistry 42 1994 1054 1059
11. K. Gul, A. Tak, A.K. Singh, P. Singh, B. Yousuf, and A.A. Wani Chemistry, encapsulation, and health benefits of β-carotene - a review Cogent Food & Agriculture 1 2015 1 12
12. K. Haila, and M. Heinonen Action of β-carotene on purified rapeseed oil during light storage LWT - Food Science and Technology 27 1994 573 577
13. T. Helgason, T.S. Awad, K. Kristbergsson, E.A. Decker, D.J. McClements, and J. Weiss Impact of surfactant properties on oxidative stability of β-carotene encapsulated within solid lipid nanoparticles Journal of Agriculture and Food Chemistry 57 2009 8033 8040
14. S.W. Huang, E.N. Frankel, and J.B. German Antioxidant activity of α- and γ-tocopherols in bulk oils and in oil-in-water emulsions Journal of Agriculture and Food Chemistry 42 1994 2108 2114
15. F. Liu, D. Wang, C. Sun, D.J. McClements, and Y. Gao Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates Food Chemistry 205 2016 129 139
16. L. Mao, J. Yang, D. Xu, F. Yuan, and Y. Gao Effects of homogenization models and emulsifiers on the physicochemical properties of β-carotene nanoemulsions Journal of Dispersion Science and Technology 31 2010 986 993
17. C. Qian, E.A. Decker, H. Xiao, and D.J. McClements Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type Food Chemistry 132 2012 1221 1229
18. C. Qian, E.A. Decker, H. Xiao, and D.J. McClements Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility Food Chemistry 135 2012 1440 1447
19. C. Qian, E.A. Decker, H. Xiao, and D.J. McClements Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants Food Chemistry 135 2012 1036 1043
20. J.J. Rao, E.A. Decker, H. Xiao, and D.J. McClements Nutraceutical nanoemulsions: Influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability Journal of the Science of Food and Agriculture 93 2013 3175 3183
21. L. Salvia-Trujillo, C. Qian, O. Martin-Belloso, and D.J. McClements Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions Food Chemistry 141 2013 1472 1480
22. P.K. Smith, R.I. Krohn, G.T. Hermanson, A.K. Mallia, F.H. Gartner, and M.D. Provenzano D.C. Klenk Measurement of protein using bicinchoninic acid Analytical Biochemistry 150 1985 76 85
23. A. Szterk, M. Roszko, and E. Gornicka Chemical stability of the lipid phase in concentrated beverage emulsions colored with natural β-carotene Journal of the American Oil Chemists' Society 90 2013 483 491
24. S. Veda, A. Kamath, K. Platel, K. Begum, and K. Srinivasan Determination of bioaccessibility of β-carotene in vegetables by vitro methods Molecular Nutrition & Food Research 50 2006 1047 1052
25. T. Waraho, D.J. McClements, and E.A. Decker Mechanisms of lipid oxidation in food dispersions Trends in Food Science & Technology 22 2011 3 13
26. Z. Wei, W. Yang, R. Fan, F. Yuan, and Y. Gao Evaluation of structural and functional properties of protein-EGCG complexes and their ability of stabilizing a model β-carotene emulsion Food Hydrocolloids 45 2015 337 350
27. D. Xu, X. Wang, J. Jiang, F. Yuan, and E.A. Decker Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions LWT - Food Science and Technology 54 2013 236 241
28. J. Yi, Y. Fan, Y. Zhang, and L. Zhao Characterization of catechin-a lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion Food Chemistry 205 2016 73 80
29. L. Yin, B.S. Chu, I. Kobayashi, and M. Nakajima Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions Food Hydrocolloids 23 2009 1617 1622
30. A. Zeb, and M. Murkovic Pro-oxidant effects of β-carotene during thermal oxidation of edible oil Journal of the American Oil Chemists' Society 90 2013 881 889
31. L. Zhou, and R.J. Elias Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsion: Influence of pH and phenolic concentration Food Chemistry 138 2013 1503 1509