TY  - SER
AU  - Abd EL-Rahman,Mokhless A.M.
AU  - Darwish,Soumia M.I.
AU  - Megali,Hamada K.H.
AU  - Abd El-Hakim,Hassan I.
TI  - Characterization of β-carotene extracted from orange peels and its use as a natural colorant and antioxidant in ice cream
KW  - orange peels
KW  - Frozen desserts industry
KW  - Ice cream, ices, etc
KW  - Β-carotene
N1  - Includes references
N2  - The orange manufacturing sector produces great quantities of waste, mostly orange peels that generate environmental issues. These residues are rich sources of pigments and bioactive chemicals. β-carotene is one of the carotenoids, an antioxidant fat-soluble pigment. This study was performed to extract β-carotene from orange peels and investigate its stability to some treatments, including temperature,storage, light, pH and its antioxidant characteristics.Carotenoids were determinedand identifiedusing high performance liquid chromatography. The total content of phenolic compounds and flavonoids in the dried orange peelswere found to be 16.12 and 2.06 mg / g, and β-carotene 14.51 mg/100 g, respectively. Additionally, antioxidant activity of orange peels powder was found to be 88.65% based on DPPH assay. As storage duration and the exposure to high temperature and light increased, beta-carotene degradation increased, while it was more stable in the alkaline medium. The antioxidant activity of β-carotene extract was found to be comparable to that of industrial BHTbased onoil oxidation stability assay. In the sensory evaluation, panelists preferred ice cream incorporated with 1%β-carotene extract. During storage ofice cream for 21 days at -18˚C, the β-carotene content decreased by about 5%.
Keywords: Orange peels; β-carotene; Stability; Ice Cream
UR  - http://nile.enal.sci.eg/EALE/2019/EJFS/4719/2/173.pdf
ER  -