期刊
FOOD CHEMISTRY
卷 233, 期 -, 页码 197-203出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.086
关键词
Emulsion; Raman; Partitioning; beta-Carotene; Whey protein; Confocal
资金
- CSIRO
- Centre for Biospectroscopy, School of Chemistry, Monash University
- Ministry of Education Malaysia
- Faculty of Bioresource and Food Industry, Uni. Sultan Zainal Abidin
Confocal Raman microscopy (CRM) was able to quantify the beta-carotene concentration in oil droplets and determine the partitioning characteristics of beta-carotene within the emulsion system in situ. The results were validated by a conventional method involving solvent extraction of beta-carotene separately from the total emulsion as well as the aqueous phase separated by centrifugation, and quantification by absorption spectrophotometry. CRM also enabled the localization of beta-carotene in an emulsion. From the Raman image, the beta-carotene partitioning between the aqueous and oil phases of palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was observed. Increasing the concentration of beta-carotene in an emulsion (from 0.1 to 0.3 g/kg emulsion) with a fixed gross composition (10% palm olein:2% WPI) decreased the concentration of beta-carotene in the oil droplet. CRM is a powerful tool for in situ analyses of components in heterogeneous systems such as emulsions. (C) 2017 Elsevier Ltd. All rights reserved.
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