Fortification of milk with marine carotenoid fucoxanthin: development of analysis method and stability study
- Fortification of milk with marine carotenoid fucoxanthin: development of analysis method and stability study
- 목일균; Jung-Ro Yoon; 판철호; 김상민
- fucoxanthin; milk; carotenoid; fortification; stability
- Issue Date
- 2014 한국응용생명화학회 천연물분과 심포지움
- Fucoxanthin is one of the most abundant carotenoids on earth found mostly in marine seaweeds and some microalgae. A lot of bioactivity including antioxidant, antiobesity and anticancer effect were reported from the marine carotenoid fucoxanthin. In order to increase a range of application with fucoxanthin, milk powder (whole milk and skimmed milk) were fortified with pure fucoxanthin compound isolated from microalga Phaeodactylum tricornutum in a final concentration of 8 μg/mL milk. Based on these liquid systems, fucoxanthin analysis method was developed and its stability was examined under various processes such as storage condition, drying and pasteurization methods. In the analysis of fucoxanthin from milk based product, the extraction method was optimized with several organic solvent systems and the recovery yields from each were tested by HPLC analysis. After the optimization, this method was validated by measuring LOD, LOQ, the precision and accuracy test. As the stability test, milk products were stored in different temperature (2, 10, 23℃) or dried with different method (freeze-drying, spray drying, hot-air drying) or pasteurized with several different conditions (LTLT, HTST, UHT). Then, fucoxanthin contents from each sample collected periodically or method-dependently were quantified. The results showed that fucoxanthin stability strongly depends on the food matrices. This study demonstrated for the first time that the dairy products can be used as a basic food matrix for fucoxanthin application.
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