Clove Oil Protects β-Carotene in Oil-in-Water Emulsion against Photodegradation

β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegradation of β-carotene, regardless of the ratio between c...

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Bibliographic Details
Published in:Applied sciences 2021-03, Vol.11 (6), p.2667
Main Authors: Zhou, Yi-Ming, Chang, Hui-Ting, Zhang, Jian-Ping, Skibsted, Leif H.
Format: Article
Language:English
Subjects:
Aqueous solutions
Carotene
Carotenoids
Enriched foods
Essential oils
Eugenol
Experiments
Food
Light
Low concentrations
Phenols
Photodegradation
photoprotection
provitamin A
Soybeans
Spectrum analysis
Vegetable oils
β-Carotene
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Summary:β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegradation of β-carotene, regardless of the ratio between clove oil and β-carotene in the concentration range studied, suggesting that the regeneration of β-carotene is caused by eugenol, the principal plant phenol of clove oil to occur in the oil-water interface. Therefore, clove oil in low concentrations may find use as a natural protectant of provitamin A in enriched foods during retail display.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11062667