The influence of whey protein isolate (WPI)-beet pectin conjugates formed by dry-heating on the oxidative stability of β-carotene in O/W emulsions was studied. It was mainly focused on the influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the degradation of β-carotene in the emulsion stabilised by conjugate. The conjugate increased the oxidative stability of β-carotene in the emulsion as compared to their unconjugated mixture at pH 7.0. The desferoxamine retarded β-carotene degradation at pH 4.0 more effectively than pH 7.0 and more effectively in the emulsion with the conjugate than the unconjugated mixture (p<0.05). The addition of 200 mg/kg α-tocopherol significantly improved the stability of β-carotene in the conjugate stabilised emulsion. The emulsions were washed to remove conjugate not absorbed to the emulsion droplet interface, indicating that unabsorbed emulsifiers could protect β-carotene. It suggested that WPI-pectin conjugate could be used to protect bioactive lipids in emulsions.

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http://dx.doi.org/10.1016/j.foodchem.2013.02.027DOI Listing

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