Response surface methodology for evaluating the degradation of natural Canthaxanthin by temperature
عنوان مقاله: Response surface methodology for evaluating the degradation of natural Canthaxanthin by temperature
شناسه ملی مقاله: ICHEC06_625
منتشر شده در ششمین کنگره بین المللی مهندسی شیمی در سال 1388
شناسه ملی مقاله: ICHEC06_625
منتشر شده در ششمین کنگره بین المللی مهندسی شیمی در سال 1388
مشخصات نویسندگان مقاله:
N Seyedrazi - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
H Razavi - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
Z Emam - Djomeh - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
خلاصه مقاله:
N Seyedrazi - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
H Razavi - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
Z Emam - Djomeh - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
Response surface methodology (RSM) was used to consider the stability of natural canthaxanthin extracted from Dietzia natronomnaea HS-1 in different situation. Central composite design (CCD) and RSM were applied to optimize the effect of different situations on degradation of natural canthaxanthin – enriched oil-in-water emulsions (o/w) containing vegetable oil (5%), Arabic gum (5%) and Potassium sorbate (0.5%). The effect of different temperature (4, 24, 44°С) and time treatment (3, 18, 33 days) on canthaxanthin was investigated. The regression coefficients obtainedfor amount of canthaxanthin (C), L*, a* and b* respectively were 99.27%, 94.49%, 97.98%, 92.40% and also predicted values were significantly correlated with experimental values.
کلمات کلیدی: canthaxanthin; emulsion; degradation; response surface methodology (RSM)
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/77897/