Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry
- Sáiz-Abajo, M.-J. 1
- González-Ferrero, C. 1
- Moreno-Ruiz, Ana. 1
- Romo-Hualde, A. 1
- González-Navarro, C.J. 1
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1
Centro Nacional de Tecnología y Seguridad Alimentaria
info
Centro Nacional de Tecnología y Seguridad Alimentaria
San Adrián, España
ISSN: 0308-8146
Year of publication: 2013
Volume: 138
Issue: 2-3
Pages: 1581-1587
Type: Article
More publications in: Food Chemistry
Abstract
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.