Thermal protection of ¦Â-carotene in re-assembled casein micelles during different processing technologies applied in food industry

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• 作者：Marí ; a-José ; Sá ; iz-Abajo ; ^{mjsaiz@cnta.es} ; Carolina Gonzá ; lez-Ferrero ; Ana Moreno-Ruiz ; Ana Romo-Hualde ; Carlos J. Gonzá ; lez-Navarro
• 关键词：Casein micelles ; ¦Â-Carotene ; Thermal protection ; Nanoencapsulation
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：1 June, 2013
• 年：2013
• 卷：138
• 期：2-3
• 页码：1581-1587
• 全文大小：590 K

文摘

¦Â-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. ¦Â-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect ¦Â-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing ¦Â-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected ¦Â-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products.