Characterization of the Photodegradation of β‐Carotene in Aqueous Model Systems

The photodegradation of β‐carotene in model dispersions was studied to gain a better understanding of carotene stability in foods. Aqueous dispersions were exposed to 250 ft‐c of light at varied times and temperatures. Analysis was by HPLC and spectrophotometry. Degradation reactions fit a first‐order kinetic model. Temperature, physical state and β‐carotene microenvironment had some influence on degradation rates. cis ‐isomers of β‐carotene were present and the relative amounts of cis ‐isomers increased with time of exposure.