Abstract
Abstract Carotenoids have a low solubility in water, and therefore their incorporation in foods is impaired. The nanoemulsions are able to protect these compounds and enhance bioavailability. The objective of this study was to develop nanoemulsions with added beta-carotene, evaluating the influence of process variables and the stability at a long storage period. To assess the effects of these variables a Box-Behnken design was performed. The best condition to form a stable emulsion was 7% (w.w-1) of surfactant and 40 °C. All formulations subjected to a thermal stress test remained stable after the test. The use of a higher concentration of soy lecithin (7%, w.w-1) in the development of emulsions conferred greater stability after a freeze-defrost cycle. Furthermore, with this concentration of surfactant, and using a high-speed homogenizer under conditions of 10,000 rpm, 30 °C, and 20 min of shaking time, it was possible to develop stable nanoemulsion with an average diameter of 429 nm. Moreover, the zeta potential indicated system stability. Thus, it was possible to obtain stable nanoemulsion without the use of subsequent equipment, which makes the process less expensive.
Highlights
Antioxidants are bioactive compounds added to food, which act in the body by different mechanisms
Studies show that antioxidants can reduce the incidence of chronic diseases (Xu et al, 2017; Cacciatore, et al, 2018; Singh et al, 2019). Carotenoids, such as beta-carotene, are natural antioxidants found in fruits, vegetables, and microalgae
The results obtained from the experimental data were evaluated using the formed emulsion, and an analysis of variance (ANOVA), with a confidence level of 90% (p ≤ 0.1)
Summary
Antioxidants are bioactive compounds added to food, which act in the body by different mechanisms. Beta-carotene is a long hydrophobic molecule with a high melting point what leads to an extremely low water-solubility and a limited oil-solubility at room temperature. Incorporate it into aqueous-based foods is challenging, and tends to have a low and variable oral bioavailability (Luo et al, 2017). These antioxidants are generally added to foods in the form of a colloidal system, as nanoemulsions (Qian et al, 2012b; Mehmood et al, 2018)
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