The influence of carrier oil type on the chemical stability, antioxidant properties and bioaccessibility of lycopene in orange oil-in-water beverage emulsions was investigated. The emulsions were formulated with orange oil (A), which was partially (50%) replaced with tributyrin (B) or corn oil (C) because of their distinctively different fatty acid composition. The addition of corn oil enhanced the physical stability of the beverage during chilled storage by inhibiting Ostwald ripening. The formation of oxidation products was insignificant after storage for 28 days at 4 °C, regardless the type of added oil. Lycopene was more susceptible to chemical degradation in the presence of unsaturated, long chain triglycerides and the retention followed the order: A (87.94%), B (64.41%) and C (57.39%). Interestingly, bioaccessibility of lycopene was significantly lower for emulsions formulated with 50% corn oil as opposed to 100% orange oil as indicated by the simulated in vitro gastric digestion model.

研究了载体油类型对橙色水包油饮料乳液中番茄红素的化学稳定性，抗氧化性能和生物利用度的影响。用橙色油（A）配制乳液，由于其脂肪酸组成明显不同，该油部分（50％）用三丁酸甘油酯（B）或玉米油（C）代替。玉米油的添加通过抑制奥斯特瓦尔德熟化提高了饮料在冷藏过程中的物理稳定性。不管添加的油的类型如何，在4°C下储存28天后，氧化产物的形成都无关紧要。番茄红素在不饱和长链甘油三酸酯存在下更容易发生化学降解，其保留率依次为：A（87.94％），B（64.41％）和C（57.39％）。有趣的是，体外胃消化模型。