Raman Microspectroscopic Analysis of Bioactive In Palm Oil-in-Water Emulsions Stabilised by Dairy Protein

The quest for designing a stable encapsulation system for natural bioactive in food products has never stopped. It is believed that the partitioning of bioactive within an emulsion affects the stability of the system, and so understanding it may inform the development of stable formulations as carriers for health promoting bioactives. This thesis explores the partitioning characteristics and thus the stability of natural β-carotene carried in whey protein emulsions, using a powerful but as yet relatively unexplored technique in food-related studies; in-situ confocal Raman microspectroscopy.