Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion
- Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion
- 판철호; 김상민; Dong Zhao; Daeung Yu; Moojoong Kim; Ming-Yao Gu; Gun-Hee Kim; Donghwa Chung
- fucoxanthin; oil-in-water emulsion; stability; light; pH
- Issue Date
- Food chemistry
- VOL 291-93
- The effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion were investigated with analyzing the kinetics and thermodynamics of fucoxanthin degradation. In the absence of light and air at pH 4.6, increasing the temperature from 25 to 60  °C significantly promoted fucoxanthin degradation. Total and all-trans fucoxanthin demonstrated an energetically unfavorable, non-spontaneous degradation with an Arrhenius temperature dependence. Increasing the light intensity up to 2000  lx at 25  °C and pH 4.6 caused a sharp degradation of total, all-trans, 13-cis, and 13′-cis fucoxanthin, but promoted the formation of the 9′-cis isomer. In the absence of light and air at 25  °C, decreasing the pH to 1.2 caused significant fucoxanthin degradation, whereas increasing the pH to 7.4 retarded the degradation. The property with the greatest influence on fucoxanthin stability was pH, followed by temperature and then light. Total and all-trans fucoxanthin followed first-order degradation kinetics.
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