Effects of Vitamin E on the Properties of β-Carotene Nanoemulsions and Beverage Stability

• Published in: Shipin gongye ke-ji Vol. 43; no. 6; pp. 56 - 62
• Main Authors: Xuan CHANG, Gennv WANG, Guozhou HUANG, Jiajing ZHANG, Chunming XU, Xiong CHEN
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.03.2022
• Subjects: antioxidant; beverage; stability; vitamin e; β-carotene
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021070200

In order to improve the water solubility and stability of β-carotene, nanoemulsions were prepared using tween 80, tween 60 and lecithin as emulsifiers and vitamin E as antioxidants. The particle size, light transmittance, color value, storage stability and application stability of the nanoemulsions were measured. The results showed that the vitamin E had a slight effect on the particle size and light transmittance of the nanoemulsions, but had no effect on the encapsulation efficiency and color value. There was no change in light transmittance of nanoemulsions during storage at 25, 37 ℃ and light for 28 days, but showed a downward trend when storaged at 55 ℃. The color value of the nanoemulsions did not change significantly during storage at 25 ℃ and light for 28 days, but decreased when storage at 37 and 55 ℃. Different content of vitamin E improved the color value retention rate of β-carotene. The addition of vitamin E significantly improved the application stability of β-carotene in acidic and neutral beve