BACKGROUND: Microemulsions have been proposed as delivery systems for different lipophilic substances in transparent water-based systems. The chemical stability of the delivered compounds is a key factor to broaden the application of microemulsions in the food sector. The stability of a model beverage containing a microemulsion delivering β-carotene and lemon oil was tested under increasing light intensity up to 6000 lx at 20 °C. RESULTS: The transparent microemulsion resulted physically stable during storage indicating that no coalescence phenomenon occurred. On the contrary, both colour and flavour of the microemulsion degraded as a consequence of limonene and β-carotene oxidation. Kinetic data obtained at increasing light intensity were used to estimate the light dependence of beverage spoilage and the mathematical relationship obtained was used to predict spoilage rate under different light conditions. Finally, a shelf life predictive model was proposed. CONCLUSIONS: Transparent microemulsions can be successfully used to deliver flavoured oil and colourants into beverages. However, the photostability of the delivered compounds should be carefully studied to estimate product shelf life. To this aim, the availability of models predicting shelf life as a function of enlightening conditions could largely contribute to speed up the process.

Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions

Calligaris S.
Primo
;
Manzocco L.
Secondo
;
Valoppi F.;Comuzzo P.;Nicoli M. C.
Ultimo
2019-01-01

Abstract

BACKGROUND: Microemulsions have been proposed as delivery systems for different lipophilic substances in transparent water-based systems. The chemical stability of the delivered compounds is a key factor to broaden the application of microemulsions in the food sector. The stability of a model beverage containing a microemulsion delivering β-carotene and lemon oil was tested under increasing light intensity up to 6000 lx at 20 °C. RESULTS: The transparent microemulsion resulted physically stable during storage indicating that no coalescence phenomenon occurred. On the contrary, both colour and flavour of the microemulsion degraded as a consequence of limonene and β-carotene oxidation. Kinetic data obtained at increasing light intensity were used to estimate the light dependence of beverage spoilage and the mathematical relationship obtained was used to predict spoilage rate under different light conditions. Finally, a shelf life predictive model was proposed. CONCLUSIONS: Transparent microemulsions can be successfully used to deliver flavoured oil and colourants into beverages. However, the photostability of the delivered compounds should be carefully studied to estimate product shelf life. To this aim, the availability of models predicting shelf life as a function of enlightening conditions could largely contribute to speed up the process.
File in questo prodotto:
File Dimensione Formato  
Lemon Oil Calligaris_JSFA_2019.pdf

non disponibili

Tipologia: Versione Editoriale (PDF)
Licenza: Non pubblico
Dimensione 257.87 kB
Formato Adobe PDF
257.87 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
proof_microemulsion_SC.pdf

accesso aperto

Tipologia: Documento in Pre-print
Licenza: Creative commons
Dimensione 426.16 kB
Formato Adobe PDF
426.16 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1165543
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 6
  • ???jsp.display-item.citation.isi??? 3
social impact