%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 International 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