E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching
Article first published online: 11 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages E549–E554, April 2013
How to Cite
Calligaris, S., Manzocco, L., Da Pieve, S., Arrighetti, G. and Cristina Nicoli, M. (2013), Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching. Journal of Food Science, 78: E549–E554. doi: 10.1111/1750-3841.12087
- Issue published online: 5 APR 2013
- Article first published online: 11 MAR 2013
- Manuscript Accepted: 23 JAN 2013
- Manuscript Received: 3 DEC 2012
- lipid crystals;
This research was addressed to study the effect of lipid physical state on bleaching kinetics of β-carotene. To this aim, β-carotene was added to palm oil and palm stearin and the samples were stored at increasing temperatures allowing different degree of crystallization. Phase transition properties of palm derivatives were studied by differential scanning calorimetry and synchrotron X-ray diffraction, whereas β-carotene bleaching kinetics were followed by measuring color changes. Bleaching proceeded at comparable rate in palm oil and palm stearin containing systems stored at 20 and −18 °C, whereas the color changes showed a maximum rate at 4 °C in palm stearin samples and at −7 °C in palm oil systems. Arrhenius plot clearly highlighted deviations from the linearity underlining the crucial role of lipid physical properties in determining the bleaching rate. The location and the compartmentalization of β-carotene in the fat lattice could affect its chemical stability.
β-carotene stability is greatly affected by the physical state of the lipid carrier. The latter should be carefully designed in the attempt to protect β-carotene from bleaching.