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The chemical instability of β-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (−)-epigallocatechin-3-gallate (EGCG) on β-carotene degradation in medium chain triacylglycerol (MCT)- and corn oil-in-water emulsions was examined. EGCG significantly inhibited β-carotene degradation in both MCT and corn...
The stability of (all-E)-β-carotene toward dietary iron was studied in a mildly acidic (pH 4) micellar solution as a simple model of the postprandial gastric conditions. The oxidation was initiated by free iron (Fe II , Fe III ) or by heme iron (metmyoglobin, MbFe III ). Fe II and metmyoglobin were much more efficient than Fe III at initiating β-carotene oxidation...
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