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    Novel strategy for enhancing the color intensity of beta-Carotene: Enriching onto the oil-water interface

    Year: 2020

    Journal: J. Colloid Interface Sci., Volume 573, AUG 1, page 215–222

    Authors: Gao, ZM; Wu, BX; Hu, B; Cui, SH; Ku, LQ; Zhang, K; Nishinari, K; Phillips, GO; Fang, YP

    Organizations: Hubei Provincial Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [2017CFB600]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31972033, 31501430]; state key research and development plan modern food processing and food storage and transportation technology and equipment [2017YFD0400200]

    Keywords: Beta-carotene; Food colorant; Emulsion; Color intensity; Interface

    A novel strategy to enhance the color intensity of beta-carotene (BC), namely, interfacial enriching, was developed in this work. As the sole emulsifier in W/O emulsion, BC particles were enriched onto the droplet surface through emulsifying process. By increasing the concentration of BC in oil phase from 1 mg/g to 5 mg/g, the average droplet size of the emulsion decreased from 92.2 +/- 5.1 mu m to 34.0 +/- 5.4 mu m. Too low (e.g. <= 1 mg/g) or too high (e.g. >= 25 mg/g) concentration of BC in the oil phase yielded an insufficient coverage or flocculation of the droplets. By enriching onto the interface, the color intensity of BC were enhanced apparently at the reflectance wavelength ranging from 500 nm to 700 nm, compared with that of the BC encapsulated within the emulsion droplets. This enhancement was due to the higher availability of incident light for the BC particles on the interface than that of the BC particles buried inside the droplets. (C) 2020 Elsevier Inc. All rights reserved.
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