Natural colorants stabilisation by immobilization in oil emulsions

被引：0

作者：

Cretu, Romica ^{[1
]}

Bahrim, Gabriela ^{[2
]}

Stefan, Dima ^{[1
]}

Olteanu, Mihaela ^{[3
]}

机构：

[1] Dunarea de Jos Univ Galati, Fac Sci, 111 Domneasca St, Galati 800201, Romania

[2] Dunarea de Jos Univ Galati, Fac Food Sci, Galati 800201, Romania

[3] Univ Bucharest, Dept Phys Chem, Bucharest, Romania

来源：

ROMANIAN BIOTECHNOLOGICAL LETTERS | 2007年 / 12卷 / 05期

关键词：

colorants; immobilization; food emulsions; tristimulus colorimetry;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

In this study, we achieved the immobilization of some natural colorants in certain oil in water and/or water in oil food emulsions. Emulsions were prepared using sunflower oil, stabilized with the different surfactants (SPAN 80, TWEEN 60) and Arabic gum. After two-month equilibration in the reservoir, the emulsions remain stable. The stability of emulsions in function of the emulsifier nature, pH of the solution, the presence and contribution of Arabic gum has been investigated Colour measurements of the tristimulus coordinates (L*a*b*) of the coloured food emulsions indicated that they are very little modified after two months' storage at room temperature.

引用

页码：3403 / 3408

页数：6

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