Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

<div>Effect of the different concentrations of rosemary extract (in the oil phase) on the degradation of lutein in WPI-stabilized emulsions during the storage at 55°C. Data points represent means (<i>n</i> = 3) ± standard deviations.</div>

Journal of Food Quality

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Figure 2

Figure 2: Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions 