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Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion

机译：番茄红素微乳剂配方的优化和环境应力对番茄红素微乳液稳定性的影响

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The stability of two-layer lycopene-microemulsions and the degradation of lycopene in microemulsions subjected to thermal processing and under environmental stress were investigated. The formulation of microemulsions made with different ratios of whey protein isolate (WPI), high-methylester-pectin (HMP), and an oil phase containing lycopene was optimized. The oil volume fractions, concentrations of WPI and HMP, and their interactions significantly influenced the physical stability of lycopene-rich microemulsions. The two-layer microemulsion consisted of WPC and HMP was much more stable under environmental stress compared to the WPC one-layer microemulsions. The one-layer lycopene-microemulsions destabilized at low pH, but the two-layer lycopene-microemulsion became unstable when the pH was in the neutral range of 6.12 to 7.01. The stability of microemulsions declined with increasing NaCl concentrations. About 36.8 g/100 g, 23.2 g/100 g, and 11.1 g/100 g of the total lycopenes were lost in the oil-phase, the one-layer lycopene-microemulsions, and the two-layer lycopene-microemulsions after thermal treatments, respectively. The optimized microemulsions contained 0.2 g/100 g (w/w) whey protein concentrate (WPC), 0.5 g/100 g HMP (w/w), and 5 mL/100 mL oil phase fraction had the highest physical stability. The optimized lycopene-microemulsion was more stable to thermal treatment and changes of pH, but become sensitive to NaCl treatment. (C) 2014 Published by Elsevier Ltd.
机译：研究了两层番茄红素微乳液的稳定性以及在热处理和环境应力下微乳液中番茄红素的降解情况。优化了由不同比例的乳清蛋白分离物（WPI），高甲基酯果胶（HMP）和含番茄红素的油相制成的微乳剂的配方。油的体积分数，WPI和HMP的浓度及其相互作用显着影响富含番茄红素的微乳液的物理稳定性。与WPC一层微乳相比，由WPC和HMP组成的两层微乳在环境压力下要稳定得多。一层番茄红素微乳液在低pH值下不稳定，但当pH值在6.12至7.01的中性范围时，两层番茄红素微乳液变得不稳定。随着NaCl浓度的增加，微乳液的稳定性下降。热处理后，油相，一层番茄红素微乳液和两层番茄红素微乳液中损失了约36.8 g / 100 g，23.2 g / 100 g和11.1 g / 100 g番茄红素总量， 分别。优化的微乳液包含0.2 g / 100 g（w / w）乳清蛋白浓缩物（WPC），0.5 g / 100 g HMP（w / w），并且5 mL / 100 mL油相馏分具有最高的物理稳定性。优化的番茄红素微乳液对热处理和pH值变化更稳定，但对NaCl处理敏感。 （C）2014由Elsevier Ltd.出版

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