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Please use this identifier to cite or link to this item: http://dspace.vgtu.lt/handle/1/4019

Title: New β-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study
Authors: Bočkuvienė, Alma
Sereikaitė, Jolanta
Keywords: β-carotene-chitooligosaccharides complexes
thermal and long-term stability
UV irradiation
degradation kinetics
colour changes
Issue Date: 2020
Publisher: MDPI
Citation: Bockuviene, A.; Sereikaite, J. New β-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study. Foods 2020, 9, 765.
Series/Report no.: 9;6
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.
Description: This article belongs to the Special Issue Natural Carotenoids as Functional Food Ingredients
URI: http://dspace.vgtu.lt/handle/1/4019
ISSN: 2304-8158
Appears in Collections:Moksliniai straipsniai / Research articles

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