Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions
The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/5894646 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832567421488070656 |
|---|---|
| author | Duoxia Xu Zhanqun Hou Guorong Liu Yanping Cao Atikorn Panya Hang Xiao Will Dixon |
| author_facet | Duoxia Xu Zhanqun Hou Guorong Liu Yanping Cao Atikorn Panya Hang Xiao Will Dixon |
| author_sort | Duoxia Xu |
| collection | DOAJ |
| description | The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems. |
| format | Article |
| id | doaj-art-08706ffa69744172a6b8a386b831126d |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-08706ffa69744172a6b8a386b831126d2025-02-03T01:01:31ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/58946465894646Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein EmulsionsDuoxia Xu0Zhanqun Hou1Guorong Liu2Yanping Cao3Atikorn Panya4Hang Xiao5Will Dixon6Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing, ChinaChina National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing, ChinaFood Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, ThailandDepartment of Food Science, University of Massachusetts, Amherst, MA, USADepartment of Food Science, University of Massachusetts, Amherst, MA, USAThe aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.http://dx.doi.org/10.1155/2020/5894646 |
| spellingShingle | Duoxia Xu Zhanqun Hou Guorong Liu Yanping Cao Atikorn Panya Hang Xiao Will Dixon Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions Journal of Food Quality |
| title | Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions |
| title_full | Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions |
| title_fullStr | Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions |
| title_full_unstemmed | Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions |
| title_short | Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions |
| title_sort | influence of rosemary extract addition in different phases on the oxidation of lutein and wpi in wpi stabilized lutein emulsions |
| url | http://dx.doi.org/10.1155/2020/5894646 |
| work_keys_str_mv | AT duoxiaxu influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions AT zhanqunhou influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions AT guorongliu influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions AT yanpingcao influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions AT atikornpanya influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions AT hangxiao influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions AT willdixon influenceofrosemaryextractadditionindifferentphasesontheoxidationofluteinandwpiinwpistabilizedluteinemulsions |