FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (24): 21-25.doi: 10.7506/spkx1002-6630-201824004

• Food Chemistry • Previous Articles     Next Articles

Preparation and Color Properties of β-Carotene Colloidal Dispersions

WU Binxian1, LIN Zhantuo1, GAO Zhiming1,2, YANG Nan1,2, FANG Yapeng1,2,*   

  1. (1. Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Wuhan 430068, China;2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Wuhan 430068, China)
  • Online:2018-12-25 Published:2018-12-17

Abstract: In this study, ultrasonication in combination with hydrogel setting was used to prepare β-carotene colloidal dispersions, and the color properties and stability of the dispersions were investigated. Results showed that the particle size of β-carotene in the aqueous phase decreased with ultrasonic time. Ultrasonication for 5 min could result in formation of colloidal particles with an average diameter of (164 ± 1) nm and apparently changed the color of dispersions. The aggregation of β-carotene particles could be inhibited effectively by kappa-carrageenan. A color-stable freeze-dried powder was obtained when the kappa-carrageenan concentration was above 0.8%. As the particle size was decreased, the chemical stability of β-carotene in the colloidal dispersions decreased during storage.

Key words: β-carotene, colloidal particle, color properties, dispersion systems

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