标题：Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity
摘要：The chemical stability of the lipophilic bioactives encapsulated in emulsions can be influenced by emulsion droplet interfacial characteristics as well as by the ability of antioxidants incorporated in emulsion to prevent the degradation of the encapsulated compounds. Therefore, this study evaluated the effects of the interfacial characteristics of emulsions and the polarity of antioxidants on the storage stability of lycopene in emulsions. Emulsions with 5% (w/w) oil containing lycopene (30 µmol/kg emulsion) were prepared using a series of polyethylene glycol acyl ether-type emulsifiers through microfluidization. Change in lycopene content in emulsions was monitored by high performance liquid chromatography. Our findings show that the hydrophilic group size (or length) of emulsifiers and the emulsifier concentration at the interfacial film play a role, albeit minor, in controlling the storage stability of lycopene encapsulated in emulsions. Lipophilic (tert-butylhydroquinone (TBHQ)) and amphiphilic (lauryl gallate) antioxidants similarly improved the storage stability of lycopene in emulsions from acid- and radical-mediated degradation, independent of the characteristics of interfacial films of emulsions. However, TBHQ inhibited the degradation of lycopene in emulsions more effectively than lauryl gallate under conditions intended to accelerate the acid-mediated degradation of lycopene. Therefore, our findings can provide helpful information about what type of emulsifiers and antioxidants can be chosen for preparing food emulsions capable of maximizing the stability of lycopene encapsulated therein.
