Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Nor Hayati Ibrahim
Universiti Malaysia Terengganu, Malaysia
Posters & Accepted Abstracts: J Nutr Food Sci
Beta-carotene is currently incorporated in nutraceuticals including functional food emulsion to enhance their nutritional value but this ingredient is chemically unstable. Emulsifiers are believed to have antioxidant properties which may help to protect beta-carotene from degradation. This study investigated on the main and interaction effects of beta-carotene (5, 10 and 15%) and emulsifiers (sodium caseinate, whey protein concentrate and isolated soy protein) on rheological properties and stability of oil-inwater emulsions. There were significant interaction effects between both factors on rheological and stability parameters. All emulsions were pseudoplastic fluids (flow index=0.72-0.97) with 5% beta-carotene incorporated emulsions stabilized whey protein concentrate (WPC) showed significant (p<0.05) highest viscosity, yield stress and storage modulus. It was the only emulsion identified as elastic gel where exhibited storage modulus higher than loss modulus (G'>G'') and thus the most stable towards creaming. Significant (p<0.05) highest beta-carotene content was also observed in the emulsion. However, with 10 and 15% beta-carotene in the emulsions, the WPC was found to be less effective in protecting beta-carotene from degradation upon storage as compared to sodium caseinate (NaCa) and isolated soy protein (ISP). Due to stronger antioxidant properties of WPC and NaCa, significant (p<0.05) lower peroxide value was found in the two emulsions compared to ISP emulsions. In addition to its good rheological properties and beta-carotene stability, the emulsion with 5% beta-carotene stabilized with WPC was identified to be stable towards lipid oxidation with low total oxidation value.
Email: yati@umt.edu.my