β-胡萝卜素在面包和饼干生产中的稳定性

β－胡萝卜素是维生素A的前体，也称维生素A元，着色力很强，其稀溶液为橙黄色至黄色，所以，在食品中添加可起着色剂和营养强化剂的作用．常用的制品有10％水溶性β－胡萝卜素及22％与30％油溶性β－胡萝卜卜素。目前，β－胡萝卜素主要应用于干酪、奶油等油脂性食品及冰淇淋、糖果等食品中，通常在培烤食品中应用较少，特别是在面包和饼干中的应用更少，这些食品都是以面粉为基础原料，而面粉中的小胡萝卜素含量很少，所以在面包和饼干中添加儿胡萝卜素可起到营养强化的作用。在面包和饼干中应用少的原因是对片创萝卜素在这些食品生产过…     

β－胡萝卜素的应用、市场和天然型产品的发酵法生产

β－胡萝卜素的应用、市场和天然型产品的发酵法生产姜文侯，单志萍，孟妤，孙冬梅（江苏省微生物研究所）β－胡萝卜素在食品医药上的应用及进展β－胡萝卜素是５００多种胡萝卜素中的一种，是维生素Ａ的前体，也称维生素Ａ元。它的稀溶液呈橙黄色至黄色，有很强的着色力...     

天然β—胡萝卜素的制备及应用

天然β－胡萝卜素是重要的食品添加剂和食品强化剂，主要用作色素和营养强化剂。近些年来，β－胡萝卜素在保健和医疗领域中的应用也日益得到了人们的重视。本文简述了天然β－胡萝卜素的制备原理、应用及市场。     

高压液相色谱法测定食品中β－胡萝卜素

高压液相色谱法测定食品中β－胡萝卜素杨祖英，李良学（卫生部食品卫生监督检验所）β－胡萝卜素是一种天然着色剂，常同小和γ－胡萝卜素混存于植物及某些细菌体内，β－胡萝卜素又是维生素Ａ的前体。６μｇ的β－胡萝卜素相当于１μｇ维生素Ａ。我国于１９７７年批准β...     

盐藻养殖生产β—胡萝卜素新方式

本文介绍了盐藻养殖生产β－胡萝卜素的一种新方式－－两阶段养殖盐藻生产β－胡萝卜素，并比较了此种方式与单阶段养殖方试的优缺点，使用此种方式可提高β－胡萝卜素产量５０％     

β—胡萝卜素的生产和应用前景

β－胡萝卜素是一种国际上公认的兼有着色和营养增补的优秀食品和饲料添加剂。简要介绍了它的、笔生产，对其发展前景进行了展望。     

β－胡萝卜素对人类健康的作用和应用探讨

β－胡萝卜素对人类健康的作用和应用探讨陆锦山上海莱福（集团）股份有限公司１前言胡萝卜素是广泛存在于黄色、桔色或红色水果和蔬菜里的一种色素。现在已知自然界里的胡萝卜素有５５０多种。β－胡萝卜素是人类一系列营养素中最重要的和人类食品中最为丰富的一种。传统...     

室内养殖盐藻生产β—胡萝卡素的探讨

文章介绍了在室外养殖盐藻生产β－胡萝卜素,由于很大程度上受到季节的限制,从而进行了室内养殖盐藻生产β－胡萝卜素的探索,并提出因叶绿素的降解而不能再合成或合成缓慢,对β－胡萝卡素的积累是否有因果关系的问题。     

胡萝卜中β-胡萝卜素提取方法研究进展

β-胡萝卜素属于胡萝卜素,具有很高的营养、保健和医疗价值,广泛应用于食品、医疗、饲料、化妆品等行业。胡萝卜是所有蔬菜中β-胡萝卜素含量最高的食材,是一种来源广泛且价格低廉的天然β-胡萝卜素的重要来源。文章介绍了β-胡萝卜素的结构与用途,对近几年来国内外对胡萝卜中β-胡萝卜素的提取方法进行了综述,提出了胡萝卜中β-胡萝卜素提取过程中存在的问题,对未来胡萝卜大规模生产β-胡萝卜素进行了展望。     

功能食品配料——新型低聚糖

功能食品配料──新型低聚糖尤新（中国食品添加剂生产应用工业协会北京，１０００２７）近年来，功能性健康食品，在日本十分流行，在这些功能性食品配料中，比较重要的有食物纤维（可溶性纤维）、低聚糖、糖醇钙、钙吸收剂、铁、β－胡萝卜素、ＤＨＡ等。用这些配料生产...     

Emulsion design for the delivery of β-carotene in complex food systems

β-Carotene has been widely investigated both in the industry and academia, due to its unique bioactive attributes as an antioxidant and pro-vitamin A. Many attempts were made to design delivery systems for β-carotene to improve its dispersant state and chemical stability, and finally to enhance the functionality. Different types of oil-in-water emulsions were proved to be effective delivery systems for lipophilic bioactive ingredients, and intensive studies were performed on β-carotene emulsions in the last decade. Emulsions are thermodynamically unstable, and emulsions with intact structures are preferable in delivering β-carotene during processing and storage. β-Carotene in emulsions with smaller particle size has poor stability, and protein-type emulsifiers and additional antioxidants are effective in protecting β-carotene from degradation. Recent development in the design of protein-polyphenol conjugates has provided a novel approach to improve the stability of β-carotene emulsions. When β-carotene is consumed, its bioaccessibility is highly influenced by the digestion of lipids, and β-carotene in smaller oil droplets containing long-chain fatty acids has a higher bioaccessibility. In order to better deliver β-carotene in complex food products, some novel emulsions with tailor-made structures have been developed, e.g., multilayer emulsions, solid lipid particles, Pickering emulsions. This review summarizes the updated understanding of emulsion-based delivery systems for β-carotene, and how emulsions can be better designed to fulfill the benefits of β-carotene in functional foods.     

苏丹Ⅰ作为HPLC内标物测定沙棘果渣中的β-胡萝卜素

β胡萝卜素极不稳定,在进行HPLC测定时常因标准品的失效而导致测量结果不准。文中对价格低廉、性质稳定的工业染料———苏丹Ⅰ代替β胡萝卜素标准品作为HPLC内标物进行了研究。得到相对校正因子为0 2 6 1,样品回收率97 98% ,方法精密度(RSD)为0 85 %。试验结果表明,苏丹Ⅰ作为内标物测定沙棘果渣中β胡萝卜素是一种简便、快速、准确且廉价的方法     

Absorption of whey protein isolated (WPI)-stabilized β-Carotene emulsions by oppositely charged oxidized starch microgels

β-Carotene is a natural antioxidant that is beneficial for human health. β-Carotene is well known for its aqueous insolubility and its sensitivity to environmental stimuli. To achieve the targeted delivery of β-Carotene to human intestine, a microgel system was developed. The microgel is made of oxidized potato starch polymers, which are obtained by chemical cross-link process by sodium trimetaphosphate (STMP). At pH < pI (WPI: pH 5), as in the acidic condition in stomach, the positively charged WPI emulsified β-Carotene nanoemulsion droplets were absorbed by the negatively charged starch microgel particles, which prevented the early release of β-Carotene in stomach. At pH > pI, as in the intestinal condition, WPI–β-Carotene nanoemulsion droplets and microgel particles both carry negative charges. Under this condition, β-Carotene will be released from microgel. In this study, we investigated the absorption capacity of β-Carotene nanoemulsion droplets by oxidized starch microgel particles of various degrees of oxidation (DO) and the cross-link density (R_{cross-linker/polymer(w/w)}) is investigated as a function of pH and salt concentrations. We found that DO30% with R_{cross-linker/polymer(w/w)} = 0.1 was the optimal gel type for nanoemulsion droplets absorption, and pH 3 and ionic strength of 0.06 M were the optimal conditions for nanoemulsion droplets absorption. The swelling capacity of the microgel particles rather than its ζ-potential was dominant in governing the absorption capacity. The in vitro release experiment under stimulated gastrointestinal fluids suggested that β-Carotene emulsions droplets remained stable at the gastric condition and were majorly released under the intestinal condition. The results suggested that the oxidized starch microgel could be used to prevent the early release of β-Carotene in the stomach and target delivery of them to the intestine.     

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

The utilisation of carotenoids as functional ingredients (pigments and nutraceuticals) in many food and beverage products is currently limited because of their poor water-solubility, high melting point, chemical instability, and low bioavailability. This study examined the impact of antioxidants on the chemical degradation of β-carotene encapsulated within nanoemulsions suitable for oral ingestion. β-Carotene was incorporated into oil-in-water nanoemulsions stabilized by either a globular protein (β-lactoglobulin) or a non-ionic surfactant (Tween 20). Nanoemulsions were then stored at neutral pH and their physical and chemical stability were monitored under accelerated stress storage conditions (55 °C). β-Carotene degradation was monitored non-destructively using colour reflectance measurements. The rate of β-carotene degradation decreased upon addition of water-soluble (EDTA and ascorbic acid) or oil-soluble (vitamin E acetate or Coenzyme Q10) antioxidants. EDTA was more effective than ascorbic acid, and Coenzyme Q10 was more effective than vitamin E acetate. The utilisation of water-soluble and oil-soluble antioxidants in combination (EDTA and vitamin E acetate) was less effective than using them individually. Emulsions stabilized by β-lactoglobulin were more stable to colour fading than those stabilized by Tween 20. These results provide useful information for designing effective nanoemulsion-based delivery systems that retard the chemical degradation of encapsulated carotenoids during long term storage.     

Decolorization of β-Carotene in Model Systems Simulating Dehydrated Foods. Mechanism and Kinetic Principles

The mechanism and kinetic principles of β-carotene decolorization under reduced oxygen (0–20.9%) low water activity (“dry”– 0.84) and 35°C were investigated in a model system. Oxygen was found to be a crucial factor in β-carotene degradation. Rate of decolorization due to oxygen was found to be influenced by the amount of oxygen adsorbed. This amount was influenced by oxygen partial pressure and the physical and chemical structure of the adsorbent. β-Carotene decolorization was found to be strongly affected by the presence of free radical initiators. On the other hand, degradation was slowed down when an antioxidant was added. β-Carotene retention curves were sigmoidal with three regions, namely, an induction period, a fast “main” period, and a retardation period-typical of an autocatalytic radical reaction. Water activity was found to play a protective role in β-carotene decolorization.     

Characterization of β-carotene nanoemulsions prepared by microfluidization technique

In the present work, β-carotene nanoemulsions, as potential active ingredients for liquid food, were prepared using high pressure homogenization. The influence of different homogenizing conditions (pressure and number of cycles) and emulsifier type and concentrations on particle size parameters and content of β-carotene was investigated. The droplet size of the emulsions was found to decrease from 416.0 to 97.2 nm with increasing microfluidization pressure, number of cycles, and emulsifier concentration. The optimum conditions for preparing β-carotene nanoemulsions were determined to be homogenization pressure of 120 MPa and 3 cycles. The storage study showed that the nanoemulsions were physically stable for about 5 weeks at room temperature (25°C). β-Carotene degradation was considerably slower in WPI-stabilized nanoemulsions than in Tween 20-stabilized ones, which was attributed to the increased surface area. These results have important consequences for the design and utilization of food-grade nanoemulsions.     

Enhancement of antimicrobial activity of a lactoperoxidase system by carrot extract and β-carotene

Effect of carrot extract (CE) on the bactericidal activity of a bovine lactoperoxidase system (LPOS) was evaluated using Salmonella enteritidis (10⁶ cfu/ml). LPOS antimicrobial activity increased from 1.4 to 3.8 log units by addition of 20-fold diluted CE. β-Carotene, a major pigment of carrot, also induced the increase in the activity, indicating that β-carotene is one of the major enhancers of LPOS antimicrobial activity. Discolouration of β-carotene was observed by the co-localisation of LPOS with β-carotene. The discolouration was mainly caused by the oxidation of β-carotene through hypothiocyanate ion (OSCN^?), which is produced by LPOS. The storage test of LPOS in the presence of β-carotene indicated that oxidised β-carotene leads to the sustainable OSCN^? generation through an oxidised β-carotene/SCN^? redox cycling reaction. Concomitant use of LPOS and β-carotene or β-carotene-rich food components raises the possibility of development of an effective disinfectant.     

An evaluation of carotenoid levels and composition of glabrous canaryseed

Nineteen glabrous canaryseeds comprising brown- and yellow-coloured varieties were investigated to determine carotenoid content and their properties. Total carotenoid content of canaryseeds ranged from 7.57 to 11.69 mg/kg. β-Carotene, lutein, and zeaxanthin were the major carotenoids of glabrous canaryseed. β-Carotene ranged from 5291 to 6273, 4564 to 5352, and 3651 to 4428 μg/kg while lutein ranged from 2667 to 3370, 1532 to 3007, and 2042 to 2299 μg/kg, respectively in canaryseed flour, wholemeal and bran. Zeaxanthin was relatively low (?650 μg/kg). High β-carotene levels distinguished glabrous canaryseeds from other cereal crops as potential ingredients for carotenoid-enriched functional foods.     

Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion model

β-Carotene is an active compound associated with prevention of heart disease, cancer and cataracts. For absorption in vivo, β-carotene must be incorporated in mixed micelles. Micelle formulation varies widely and depends on various factors. The aim of this study was to identify and study the main factors governing the bioaccessibility of β-carotene incorporated into dispersions, using an in vitro digestion model. β-Carotene dispersions were prepared by high-pressure homogenization or by combining emulsification and evaporation. The average particle sizes of the dispersions obtained ranged from 45 to 18315 nm. Results show that the concentration of β-carotene, bile extract and pancreatic lipase, pH, and the particle size of the dispersions significantly affected the transfer of β-carotene from dispersions into micelles. The transfer of β-carotene was inversely related to the particle size and the concentration of bile extract and was highest at pH 6 and 0.4 mg/mL pancreatic lipase. Bile salt played different roles depending on the particle sizes of the dispersion. When the mean diameter of β-carotene particle was below 100 nm, the addition of bile extract and pancreatic lipase did not significantly affect bioaccessibility of β-carotene passing through in vitro digestion model. At larger particle sizes, the transfer efficiency of β-carotene increased with bile extract concentration. The outcomes suggest that there is potential to improve the bioavailability of β-carotene by micronizing lipid droplets.     

Regulation of virus-induced inflammatory response by β-carotene in RAW264.7 cells

Carotenoids are effective antioxidants, which can quench singlet oxygen, suppress lipid peroxidation, and prevent oxidative damage. Both Pseudorabies virus (PRV) and human Herpes simplex virus (HSV) are DNA viruses, and their pathogenesis and immunobiology are similar. However, PRV does not infect humans. Therefore, PRV was used to infect murine macrophages (RAW264.7 cells), to mimic HSV-induced inflammation. Meanwhile, the influence of β-carotene on PRV-induced inflammation was also investigated. Results indicated that β-carotene inhibited (p < 0.05) NO, IL-1β, IL-6, and MCP-1 production in PRV-infected RAW264.7 cells. β-Carotene also suppressed (p < 0.05) NF-κB (p50 and p65), phosphorylation of extracellular-signal-related kinase (ERK), p38, and c-Jun N-terminal kinase (JNK) expression. It could be concluded that the anti-inflammatory effect of β-carotene is mainly through a suppression of cytokine expression in PRV-induced inflammation, which results from NF-κB inactivation. β-Carotene can be considered a potential anti-inflammatory agent for DNA-virus infection.