Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions

Kiokias, S; Oreopoulou, V

dc.contributor.author	Kiokias, S	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:23:37Z
dc.date.available	2014-03-01T01:23:37Z
dc.date.issued	2006	en
dc.identifier.issn	1466-8564	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17051
dc.subject	Antioxidant	en
dc.subject	Azo-initiated oxidation	en
dc.subject	Carotenoids	en
dc.subject	Oil-in-water emulsions	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Antioxidants	en
dc.subject.other	Crystallization	en
dc.subject.other	Emulsions	en
dc.subject.other	Hydrocarbons	en
dc.subject.other	Isomers	en
dc.subject.other	Spectrophotometers	en
dc.subject.other	Ascorbic acid	en
dc.subject.other	Azo initiated oxidation	en
dc.subject.other	Carotenoids	en
dc.subject.other	Oil in water emulsions	en
dc.subject.other	Food preservatives	en
dc.subject.other	Helianthus	en
dc.subject.other	Lycopersicon esculentum	en
dc.title	Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ifset.2005.12.004	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.ifset.2005.12.004	en
heal.language	English	en
heal.publicationDate	2006	en
heal.abstract	The antioxidant effects of natural carotenoid extracts on the oxidation of oil-in-water emulsions (initiated by a water-soluble radical initiator at 60 °C) were spectrophotometrically assessed at 233 nm. Headspace volatiles were also monitored for selected samples. At concentration of 1 g l- 1 the tested carotenoids significantly reduced the oxidative deterioration of sunflower oil-in-water emulsions. The presence of polar groups was found to modulate the carotenoid activity. Annatto extracts (orbiting and bixin) containing carotenoids with carboxylic and esters groups, were more effective than marigold extract containing lutein (with two hydroxyl groups). β-Carotene and a tomato (lycopene-rich) extract, (un-substituted carotenes), were the least effective. For polar carotenoids, the antioxidant activity did not increase with concentration above a specific level. The tested carotenoids strongly inhibited the formation of volatile aldehydes. Mixtures of lutein or β-carotene with tocopherol isomers increased the antioxidant activity of individual carotenoids. Mixtures of carotenoids with ascorbic acid at 0.1 g l- 1 exerted a tendency, not significant though, for increasing the activity of each individual carotenoid. Industrial relevance: The goal of this work was to develop a model for quality and storage stability determination of confectionary products using crystallization of sugar shell in hard panning process as example. The model developed can successfully predict the concentration profile and growth of sugar crystals in a thin film and it's industrial relevance is evident by the industrial financial support. © 2006 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
dc.identifier.doi	10.1016/j.ifset.2005.12.004	en
dc.identifier.isi	ISI:000237861300018	en
dc.identifier.volume	7	en
dc.identifier.issue	1-2	en
dc.identifier.spage	132	en
dc.identifier.epage	139	en