Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

  1. Sáiz-Abajo, M.-J. 1
  2. González-Ferrero, C. 1
  3. Moreno-Ruiz, Ana. 1
  4. Romo-Hualde, A. 1
  5. González-Navarro, C.J. 1
  1. 1 Centro Nacional de Tecnología y Seguridad Alimentaria
    info

    Centro Nacional de Tecnología y Seguridad Alimentaria

    San Adrián, España

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2013

Volumen: 138

Número: 2-3

Páginas: 1581-1587

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2012.11.016 SCOPUS: 2-s2.0-84873710829 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products. © 2012 Elsevier Ltd. All rights reserved.