Stability and partitioning of ß-carotene in whey protein emulsions during storage.

Varying the ß-carotene (0.1-0.3 g kg-1) and whey protein isolate (WPI) (2-20 g kg-1) concentrations in an oil-in-water (O/W) emulsion influenced the partitioning and stability of ß-carotene upon 30 d storage at 25 and 40 °C. The total ß-carotene in the emulsion was extracted with a solvent and quantified using UV/visible spectroscopy. The ß-carotene in oil phase was obtained using in situ Raman micro-spectroscopy. The ß-carotene in the aqueous phase was obtained by difference. Increasing ß-carotene concentration resulted in increased partitioning of ß-carotene into the aqueous phase whereas increasing WPI concentration had the opposite effect. With all freshly made emulsions, there was a higher proportion of ß-carotene found in the oil phase. At the end of the storage period, the higher proportion and concentration of ß-carotene was in the aqueous phase. This suggested that oxidation of ß-carotene occurred faster in the oil phase and that WPI in the aqueous phase protected ß-carotene against oxidation. This work informs the formulation of protein-based emulsions for the delivery of ß-carotene.