Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

• Published in: Food chemistry Vol. 138; no. 2-3; pp. 1581 - 1587
• Main Authors: Sáiz-Abajo, María-José, González-Ferrero, Carolina, Moreno-Ruiz, Ana, Romo-Hualde, Ana, González-Navarro, Carlos J.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-06-2013; Elsevier
• Subjects: beta Carotene - chemistry; Biological and medical sciences; Casein micelles; Caseins - chemistry; Food Handling - methods; Food industries; Food-Processing Industry; Fundamental and applied biological sciences. Psychology; Hot Temperature; Malus - chemistry; Micelles; Milk and cheese industries. Ice creams; Nanoencapsulation; Pressure; Thermal protection; β-Carotene; Thermal protection; Casein micelles; Nanoencapsulation; β-Carotene; Carotene; Micelle; Milk protein; Casein; Technology; Food industry; Pigments; Carotenoid; Protection
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.11.016

► Casein micelles can be re-assembled in vitro including labile functional compounds. ► Micelles protect labile compounds against degradation in stabilisation processes. ► Micelles protect labile compounds against extreme thermal treatments such as baking. ► Micellated compounds may avoid oversising ingredients during the formulation stage.
β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products.