%0 Journal Article %A N. Seyedrazi and S. H. Razavi and Z. Emam-Djomeh %D 2011 %J International Journal of Nutrition and Food Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 59, 2011 %T Effect of Different pH on Canthaxanthin Degradation %U https://publications.waset.org/pdf/11897 %V 59 %X 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 %P 653 - 657