Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Liu, Yuwei; Hou, Zhanqun; Jun, Yu; Gao, Yanxiang

doi:10.1007/s13197-014-1380-0

Cited by 24 publications

(32 citation statements)

References 43 publications

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“…3A, this technique of storing biofortified sorghum is not practical for smallholder farmers in African countries. In the food industry, vitamin E has been shown to be the most effective antioxidant for preventing β-carotene degradation in dehydrated vegetables and fruits (45). Coexpression of HGGT to increase vitamin E biosynthesis, together with all-trans β-carotene biosynthesis, can mitigate the oxidative degradation of all-trans β-carotene (Fig.…”

Section: Discussionmentioning

confidence: 99%

Elevated vitamin E content improves all- trans β-carotene accumulation and stability in biofortified sorghum

Che

Zhao

Glassman

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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Micronutrient deficiencies are common in locales where people must rely upon sorghum as their staple diet. Sorghum grain is seriously deficient in provitamin A (β-carotene) and in the bioavailability of iron and zinc. Biofortification is a process to improve crops for one or more micronutrient deficiencies. We have developed sorghum with increased β-carotene accumulation that will alleviate vitamin A deficiency among people who rely on sorghum as their dietary staple. However, subsequent β-carotene instability during storage negatively affects the full utilization of this essential micronutrient. We determined that oxidation is the main factor causing β-carotene degradation under ambient conditions. We further demonstrated that coexpression of homogentisate geranylgeranyl transferase (HGGT), stacked with carotenoid biosynthesis genes, can mitigate β-carotene oxidative degradation, resulting in increased β-carotene accumulation and stability. A kinetic study of β-carotene degradation showed that the half-life of β-carotene is extended from less than 4 wk to 10 wk on average with HGGT coexpression.β-carotene accumulation | β-carotene stability | vitamin E | HGGT | biofortified sorghum T he importance of vitamin A for human health has been widely addressed (1-6). A 2009 Global Report (7) summarized vitamin A as being "vital for survival and sight; to boost the immune system, vitamin A is a critical micronutrient for survival and physical health of children exposed to disease." In Africa, malnutrition is a serious challenge, but micronutrient deficiency also plays a dominant role in the overall food security of that continent. Based on this global report, the five countries having the highest proportions of preschool age children with vitamin A deficiency were all located in Africa: 95.6% in Sao Tome and Principe, 84.4% in Kenya, 75.8% in Ghana, 74.8% in Sierra Leone, and 68.8% in Mozambique. Sorghum (Sorghum bicolor L.) is one of the most important staple foods for an estimated 500 million people, primarily those living in arid and semiarid areas. In Africa, it is the second most important cereal; about 300 million people rely on it as their daily staple food. Although sorghum is gluten-free and could be an attractive replacement for wheat-allergy sufferers, it is considered a nutrient-poor crop (8, 9) with very low amounts of β-carotene (10). The improvement of micronutrients in food crops has attracted considerable attention, and significant advances have been made in a range of major crops (11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22). Nutritional improvement in sorghum was undertaken a decade ago (23, 24); however, progress has lagged behind the progress in other crops. One reason was the recalcitrance of sorghum to genetic modification via transformation. Recent improvements in sorghum transformation have largely overcome this barrier and offer an alternative approach to genetic improvements in sorghum (25).One of our objectives is to develop sorghum lines with enhanced and stabilized provitamin A (β-car...

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Section: Discussionmentioning

confidence: 99%

Elevated vitamin E content improves all- trans β-carotene accumulation and stability in biofortified sorghum

Che

Zhao

Glassman

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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“…The ∆E for PIBP samples stored between zero and three months was 9.27 ± 0.13. The changes in color in PIBP stored under light stress could be explained by the process of photodegradation of carotenoids; this phenomenon has been reported in optically transparent systems, where the waves of light can pass more easily than in other optical systems [31]. Additionally, it can be established that AOE had a tendency to destabilize in the solution, hence affecting its concentration and getting reduced during storage.…”

Section: Formulasmentioning

confidence: 81%

Isotonic Beverage Pigmented with Water-Dispersible Emulsion from Astaxanthin Oleoresin

et al. 2020

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Astaxanthin is a powerful antioxidant, because it neutralizes free radicals and plays a vital role in the prevention of human diseases. The objective of this work was to develop an isotonic beverage (IB) of orange-red color, using an astaxanthin oleoresin emulsion (AOE) that is dispersible in water. This was carried out in order to simulate the color of commercial isotonic beverages (CIB) prepared from artificial pigments. The size of the AOE micelles ranged from 0.15 to 7.60 µm2. The color difference (ΔE) was similar for the samples exposed to dark as well as light conditions. The samples subjected to light stress showed pigment degradation after seven days, followed by a decrease in the concentration of astaxanthin; whereas, the samples exposed to dark conditions remained stable for seven days and then showed a decrease in the concentration of astaxanthin (this decrease ranged from 65% to 76% when compared to the initial content) after a period of 91 days. For the astaxanthin oleoresin (AO) and AOE, the oxygen radical absorbance capacity (ORAC) values reached 5224 and 1968 µmol of trolox equivalents (TE)/100 g, respectively. When exposed to light conditions, the addition of AOE in the IB led to its rapid degradation, while it remained stable in the samples exposed to the dark conditions.

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“…The β-carotene in red fruit oil was the most sensitive to degumming and neutralization treatment compared to α-tocopherol (Table 2). Liu et al (2015) also reported that α-tocopherol was the most effective to the antioxidation of β-carotene at the concentration of 0.10% under light exposure [39].…”

Section: Active Component Of Red Fruit Oilmentioning

confidence: 98%

DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

et al. 2020

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Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Cited by 24 publications

References 43 publications

Elevated vitamin E content improves all- trans β-carotene accumulation and stability in biofortified sorghum

Elevated vitamin E content improves all- trans β-carotene accumulation and stability in biofortified sorghum

Isotonic Beverage Pigmented with Water-Dispersible Emulsion from Astaxanthin Oleoresin

DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

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