N Seyedrazi - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
H Razavi - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.
Z Emam - Djomeh - Department of Food Science and Engineering, Faculty of Bio system, University of Tehran.

Response surface methodology (RSM) was used to consider the stability of natural canthaxanthin extracted from Dietzia natronomnaea HS-1 in different situation. Central composite design (CCD) and RSM were applied to optimize the effect of different situations on degradation of natural canthaxanthin – enriched oil-in-water emulsions (o/w) containing vegetable oil (5%), Arabic gum (5%) and Potassium sorbate (0.5%). The effect of different temperature (4, 24, 44°С) and time treatment (3, 18, 33 days) on canthaxanthin was investigated. The regression coefficients obtainedfor amount of canthaxanthin (C), L*, a* and b* respectively were 99.27%, 94.49%, 97.98%, 92.40% and also predicted values were significantly correlated with experimental values.

canthaxanthin; emulsion; degradation; response surface methodology (RSM)