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

<div>Decrease of tryptophan fluorescence (a) and increase of WPI oxidation products fluorescence (b) in WPI-stabilized lutein emulsions with different addition methods of rosemary extract (RE) (in the oil or water phase) 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 5

Figure 5: Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions 