Abstract
The application of β-carotene in food industry is limited due to its chemical instability. The drawback may be overcome by designing new delivery systems. The stability of β-carotene complexed with chitooligosaccharides by kneading, freeze-drying and sonication methods was investigated under various conditions. The first-order kinetics parameters of the reaction of β-carotene degradation were calculated. The complexation improved the stability of β-carotene at high temperatures and ensured its long-term stability in the dark at 4 °C and 24 °C, and in the light at 24 °C. In water solutions, the best characteristics were exhibited by the complexes prepared by freeze-drying and sonication methods. In the powder form, the complexes retained their colour for the period of the investigation of four months. The calculated total colour differences of the complexes were qualified as appreciable, detectable by ordinary people, but not large. Therefore, β-carotene-chitooligosaccharides complexes could be used as a new delivery system suitable for food fortification.
Highlights
Introduction βCarotene is a natural pigment belonging to the carotenoids family
Humans are unable to synthesize β-carotene in their bodies. It is obtained from the diet. β-Carotene is a precursor of vitamin A and has other biological activities that contribute to human health [1,2]
The consumption of β-carotene is associated with the reduced risk of cardiovascular diseases [4,5], cancer [6,7], type 2 diabetes [8,9] and the prevention of age-related macular degeneration [10,11]
Summary
Carotene is a natural pigment belonging to the carotenoids family. It is composed of a polyene system with eleven conjugated double bonds and a β-ring at each end of the chain. Humans are unable to synthesize β-carotene in their bodies. Β-Carotene is a precursor of vitamin A and has other biological activities that contribute to human health [1,2]. It exhibits high antioxidant activity [3]. There is an increasing interest in the fortification of food with β-carotene. Its application is limited especially in water-based food
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