Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions

Lei Liu; Yanxiang Gao; David Julian McClements; Eric Andrew Decker

doi:10.1016/j.foodchem.2016.04.075

Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions

Food Chem. 2016 Nov 1:210:242-8. doi: 10.1016/j.foodchem.2016.04.075. Epub 2016 Apr 19.

Authors

Lei Liu¹, Yanxiang Gao², David Julian McClements³, Eric Andrew Decker⁴

Affiliations

¹ College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: liuleicau@126.com.
² College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: gyxcau@126.com.
³ Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
⁴ Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: edecker@foodsci.umass.edu.

PMID: 27211644
DOI: 10.1016/j.foodchem.2016.04.075

Abstract

The chemical instability of β-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (-)-epigallocatechin-3-gallate (EGCG) on β-carotene degradation in medium chain triacylglycerol (MCT)- and corn oil-in-water emulsions was examined. EGCG significantly inhibited β-carotene degradation in both MCT and corn oil-in-water emulsions in a dose dependent manner. α-LA was not able to protect β-carotene in MCT emulsions and the combination of EGCG and α-LA had a similar effect as EGCG alone. EGCG had no effect on lipid oxidation in corn oil-in-water emulsions but can protect β-carotene. β-Carotene was more stable in corn oil emulsions stabilized by α-LA compared to emulsions stabilized by Tween 20. These results show that EGCG is effective at protecting β-carotene in different emulsion systems without negatively impacting lipid oxidation suggesting that it could be utilized to increase the incorporation of β-carotene into food emulsions.

Keywords: Carotenoid; Corn oil; Emulsion; Free radicals; Iron; Lipid oxidation; β-Carotene.

MeSH terms

Catechin / analogs & derivatives*
Catechin / pharmacology
Corn Oil
Dietary Supplements*
Emulsions / metabolism
Lactalbumin / pharmacology*
Water
beta Carotene / metabolism*

Substances

Emulsions
beta Carotene
Water
Corn Oil
Catechin
Lactalbumin
epigallocatechin gallate