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    188宝金博页面版: Novel strategy for enhancing the color intensity of beta-Carotene_ Enriching onto the oil-water interface.[2020][J Colloid Inter

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    内容提示： Novel strategy for enhancing the color intensity of b-Carotene: Enrichingonto the oil-water interfaceZhiming Gaoa,1 , Binxian Wu a,1 , Bing Hu a , Shaohua Cui b , Longquan Xu c , Ke Zhang a , Katsuyoshi Nishinari a ,Glyn O. Phillipsa , Yapeng Fang a,d, ?a Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR Chinab Wewow Nutrition and Health Center, Wewow Health Company, Guangzhou 510623, PR Chinac China Tobac...

    文档格式：PDF | 页数：8 | 浏览次数：78 | 上传日期：2020-04-29 10:02:45 | 文档星级：
    Novel strategy for enhancing the color intensity of b-Carotene: Enrichingonto the oil-water interfaceZhiming Gaoa,1 , Binxian Wu a,1 , Bing Hu a , Shaohua Cui b , Longquan Xu c , Ke Zhang a , Katsuyoshi Nishinari a ,Glyn O. Phillipsa , Yapeng Fang a,d, ⇑a Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR Chinab Wewow Nutrition and Health Center, Wewow Health Company, Guangzhou 510623, PR Chinac China Tobacco Guizhou Industrial Co., Ltd., Kaifa Avenue, Guiyang 550000, PR Chinad Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR Chinag r a p h i c a l a b s t r a c ta r t i c l e i n f oArticle history:Received 14 August 2019Revised 1 April 2020Accepted 1 April 2020Available online 2 April 2020Keywords:Beta-caroteneFood colorantEmulsionColor intensityInterfacea b s t r a c tA novel strategy to enhance the color intensity of b-carotene (BC), namely, ‘‘interfacial enriching”, wasdeveloped in this work. As the sole emulsif i er in W/O emulsion, BC particles were enriched onto the dro-plet surface through emulsifying process. By increasing the concentration of BC in oil phase from 1 mg/gto 5 mg/g, the average droplet size of the emulsion decreased from 92.2 ± 5.1 l m to 34.0 ± 5.4 l m. Toolow (e.g. ? 1 mg/g) or too high (e.g. ?25 mg/g) concentration of BC in the oil phase yielded an insuff i cientcoverage or f l occulation of the droplets. By enriching onto the interface, the color intensity of BC wereenhanced apparently at the ref l ectance wavelength ranging from 500 nm to 700 nm, compared with thatof the BC encapsulated within the emulsion droplets. This enhancement was due to the higher availabilityof incident light for the BC particles on the interface than that of the BC particles buried inside thedroplets.? 2020 Elsevier Inc. All rights reserved.https://doi.org/10.1016/j.jcis.2020.04.0030021-9797/? 2020 Elsevier Inc. All rights reserved.⇑ Corresponding author at: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.E-mail address: ypfang@sjtu.edu.cn (Y. Fang).1Equal contributions.Journal of Colloid and Interface Science 573 (2020) 215–222Contents lists available at ScienceDirectJournal of Colloid and Interface Sciencejournal homepage: www.elsevier.com/locate/jcis

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