Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating... This study investigated the effects of thermal processing (63 °C for 30 min, 80° C and 90° C for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E during chilled storage. The physical stability of the whey protein-stabilised emulsions was monitored by multiple light scattering (Turbiscan) and optical microscopy and the vitamin E content was determined by RP-HPLC analysis. The extent of heat-induced protein denaturation was also investigated. Heat treatment had a significant beneficial effect on emulsion stability as indicated by the Turbiscan Stability Index (TSI) (Control: 1.17; 63 °C: 0.57, P = 0.00; 80 °C: 0.80; P = 0.01; 90 °C: 0.83, P = 0.03). This was attributed to mild denaturation which enabled whey proteins to effectively rearrange their structures at the interface. All heated beverages were fairly stable during the storage period (4 weeks) with the sample heated at 63 °C for 30 min being more susceptible to destabilization phenomena (146.6% ↑TSI). The main cause of instability during storage is likely to be Ostwald ripening. Flocculation induced by droplet-droplet and droplet-serum protein interactions may also account for the instability of the sample heated at 63 °C. Vitamin E retention was considerably higher for all heated beverages (≥85%) under the specified storage conditions. These data have important implications for the processing and storage conditions of emulsion beverages applied by the food industry. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.05.027
Publisher site
See Article on Publisher Site

Abstract

This study investigated the effects of thermal processing (63 °C for 30 min, 80° C and 90° C for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E during chilled storage. The physical stability of the whey protein-stabilised emulsions was monitored by multiple light scattering (Turbiscan) and optical microscopy and the vitamin E content was determined by RP-HPLC analysis. The extent of heat-induced protein denaturation was also investigated. Heat treatment had a significant beneficial effect on emulsion stability as indicated by the Turbiscan Stability Index (TSI) (Control: 1.17; 63 °C: 0.57, P = 0.00; 80 °C: 0.80; P = 0.01; 90 °C: 0.83, P = 0.03). This was attributed to mild denaturation which enabled whey proteins to effectively rearrange their structures at the interface. All heated beverages were fairly stable during the storage period (4 weeks) with the sample heated at 63 °C for 30 min being more susceptible to destabilization phenomena (146.6% ↑TSI). The main cause of instability during storage is likely to be Ostwald ripening. Flocculation induced by droplet-droplet and droplet-serum protein interactions may also account for the instability of the sample heated at 63 °C. Vitamin E retention was considerably higher for all heated beverages (≥85%) under the specified storage conditions. These data have important implications for the processing and storage conditions of emulsion beverages applied by the food industry.

Journal

Food HydrocolloidsElsevier

Published: Nov 1, 2017

References

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