Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions

Caitlin Suzanne Boon, University of Massachusetts Amherst

This dissertation has been moved to the following series:



Lycopene has recently received interest as an antioxidant in human tissues. These same antioxidant properties present challenges in preventing oxidative degradation within food products. In this research, degradation of lycopene in model emulsion systems was examined to better understand the chemical stability of this potential functional food ingredient.