Next Article in Journal
Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage
Previous Article in Journal
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread
Open AccessCommunication

New β-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study

1
Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania
2
Department of Polymer Chemistry, Institute of Chemistry, Vilnius University, 01513 Vilnius, Lithuania
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 765; https://doi.org/10.3390/foods9060765
Received: 8 May 2020 / Revised: 30 May 2020 / Accepted: 9 June 2020 / Published: 10 June 2020
(This article belongs to the Special Issue Natural Carotenoids as Functional Food Ingredients)
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. View Full-Text
Keywords: β-carotene-chitooligosaccharides complexes; thermal and long-term stability; UV irradiation; degradation kinetics; colour changes β-carotene-chitooligosaccharides complexes; thermal and long-term stability; UV irradiation; degradation kinetics; colour changes
Show Figures

Figure 1

MDPI and ACS Style

Bockuviene, A.; Sereikaite, J. New β-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study. Foods 2020, 9, 765.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop