@article{(International Science Index):https://publications.waset.org/pdf/11897,
	  title     = {Effect of Different pH on Canthaxanthin Degradation},
	  author    = {N. Seyedrazi and  S. H. Razavi and  Z. Emam-Djomeh},
	  country	= {},
	  institution	= {},
	  abstract     = {In this research, natural canthaxanthin as one of the
most important carotenoids was extracted from Dietzia
natronolimnaea HS-1. The changes of canthaxanthin enriched in oilin-
water emulsions with vegetable oil (5 mg/ 100 mL), Arabic gum (5
mg/100 mL), and potassium sorbate (0.5 g/100 mL) was investigated.
The effects of different pH (3, 5 and 7), as well as, time treatment (3,
18 and 33 days) in the environmental temperature (24°C) on the
degradation were studied by response surface methodology (RSM).
The Hunter values (L*, a*, and b*) and the concentration of
canthaxanthin (C, mg/L) illustrated more degradation of this pigment
at low pHs (pH≤ 4) by passing the time (days≥10) with R² 97.00%,
91.31%, 97.60%, and 99.54% for C, L*, a*, and b* respectively. The
predicted model were found to be significant (p},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {5},
	  number    = {11},
	  year      = {2011},
	  pages     = {653 - 657},
	  ee        = {https://publications.waset.org/pdf/11897},
	  url   	= {https://publications.waset.org/vol/59},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {International Science Index 59, 2011},