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Influence of particle characteristics and E / Z ‐isomer ratio on the colour of concentrated β‐carotene dispersions
Author(s) -
Liu Yujie,
Yin Hong,
Yuan Shenfeng,
Chen Zhirong
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02290.x
Subject(s) - particle size , particle (ecology) , carotene , chemistry , absorption (acoustics) , analytical chemistry (journal) , materials science , chromatography , food science , oceanography , composite material , geology
Summary The influence of particle concentrations (0.02–0.40%), mean particle sizes (0.45–1.5 μm) and all‐ E ‐isomer ratios (95–30%) on the CIELAB colour coordinates ( L *, a *, b *) of concentrated β‐carotene dispersions was investigated. Particle concentration between 0.06% and 0.40% had a slight impact on the colour parameters. However, with decreasing the mean particle size from 1.50 to 0.45 μm, there were increases in Δ L * = 8.0, in Δ a * = 2.26 and in Δ b * = 13.1. And with decreasing the all‐ E ‐isomers ratio from 95% to 30%, there were increases in Δ L * = 8.66, in Δ b * = 17.51 but decrease in Δ a * = 7.42. The experimental results were explained in terms of the scattering and absorption of light by dispersions. These findings have important implications for food industry as they offer a means to control and optimise the colour of food dispersions.