The effects of Beta-Carotene (Caromin 20%), Whey Protein

(Briji 35), Bovine Caseine and Caprine Caseine on Olive Oil

Beta-carotene minimized lipid oxidation of purified oil under light storage by its lightfiltering effect (Fakourelis, Lee, & Min, 1987).
Therefore, oil encapsulation may be useful to retard lipid auto-oxidation and increase the range
of applications
where otherwise oil could not be used (Calvo, Hernndez, Lozano, & Gonzlez-Gmez,

2010).
MATERIALS & METHODS
The materials used for this experimental study are as follows: Olive oil was used as the
control (orange sample). The Olive oil used was ___________________. The other
samples consisted of Olive oil was treated with: 1.) Green samples--emulsifier (Briji 35)
plus Caromin plus Bovine caseine; 2.) Blue samples--emulsifier (Briji 35) plus Caromin
plus Caprine caseine (Type I); and 3.) Pink samples--emulsifier (Briji 35) plus Caromin
plus Caprine caseine (Type II).
References
Fakourelis, N., Lee, E. C., & Min, D. B. (1987). Effects of chlorophyll and carotene on
the oxidation stability of olive oil. Journal of food science, 52(1), 234-235.
Calvo, P., Hernndez, T., Lozano, M., & GonzlezGmez, D. (2010).
Microencapsulation of extravirgin olive oil by spraydrying: Influence of wall material
and olive quality. European Journal of Lipid Science and Technology, 112(8), 852-858.