%0 Journal Article
%T POTENSI MIKROEMULSI ¦Â-KAROTEN DALAM MENGHAMBAT FOTOOKSIDASI VITAMIN C SISTEM AQUEOUS [The Potential Inhibition of ¦¢-Carotene Microemulsion on Vitamin C Photooxidation in Aqueous Systems]
%A Setyaningrum Ariviani1)*
%A Sri Raharjo2)
%A Pudji Hastuti2)
%J Jurnal Teknologi dan Industri Pangan
%D 2011
%I Indonesian Food Technologists Association (IAFT)
%X Photooxidation in food system causes nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods unacceptable to consumers. The objective of this research was to determine ¦Â¨Ccarotene microemulsion inhibitory effect on vitamin C photooxidation in aqueous food model. Into aqueous food models containing vitamin C (450 ppm for model 1; 300 ppm for model 2) 2% microemulsion or ¦Â¨Ccarotene microemulsion and erythrosine as photosensitizer, were added. The final ¦Â¨Ccarotene content in aqueous food model was equal to 0.6 or 12 ppm. The result indicated that microemulsion have ability to inhibit vitamin C photodegradation under light but did not show the ability under dark condition. The inhibitory effectiveness of both 6 and 12 ppm ¦Â-carotene microemulsion on vitamin C photodegradation were insignificant. The 6 ppm ¦Â-carotene microemulsion was proven to effectively inhibit vitamin C photooxidation in aqueous food model better than that of empty microemulsion or free ¦Â-carotene. The vitamin C photodegradation rate on model system 1 and 2 were 9.5 ¡À 2.48 and 6.4 ¡À 1.58 mg.L-1. hour-1 (¦Â-carotene microemulsion); -14.8 ¡À 1.69 and -9.5 ¡À 1.23 mg.L-1. hour -1 (empty microemulsion); -16.0 ¡À 1.64 and -10.3 ¡À 0.46 mg.L-1. hour -1 (free¦Â-carotene), respectively.
%K Microemulsion
%K ¦Â¨Ccarotene
%K photooxidation
%K vitamin C
%K aqueous system
%U http://journal.ipb.ac.id/index.php/jtip/article/view/3393