Storage Study on Partitioning Characteristics of β-Carotene in Emulsions with Different Surfactants and Solid Fat Contents

Abstract

A relatively less explored area of research in the encapsulation of palm-based phytonutrients is the location and partitioning of these bioactive compounds stabilised in emulsion system. Different food products with different chemical compositions and biological environment are to be fortified with certain bioactive compounds stabilised by emulsion systems, requiring different strategies to ensure success in fulfilling the purpose of the functional foods. Furthermore, considering the ultimate purpose of a functional food enriched with bioactive compounds encapsulated in an emulsion system, which is to give health benefits upon consumption, the knowledge of the partitioning characteristics of phytonutrients encapsulated in an emulsion is also undeniably relevant. The objective of this study was to determine the partitioning characteristics of phytonutrient (β-carotene) in emulsions when varying the surfactant and solid fat content of the oil phase upon storage.  Emulsions were made by mixing two immiscible phases (oil phase and aqueous phase) together with surfactant, bioactive compound and xanthan gum using a mixer-homogeniser with a constant speed for 30 minutes. Partitioning analysis was done on the emulsion samples varying in surfactant and solid fat content of the oil phase. The analysis was repeated once every seven days for 28 days.  The obtained results were then being analysed univariately. From this study, it showed that solid fat content increased the partitioning of bioactive compounds into the aqueous phase and ovalette retained the most of bioactive compounds in the aqueous phase.