Abstract
The effect of ultrasound (US) and high pressure homogenization (HPH) on starch nanoparticles and their ability to stabilize Pickering nanoemulsion of carotenoids and bioactives-enriched olive oil was evaluated. The carotenoids used in nanoemulsion were extracted from the peel of passion fruit (Passiflora edulis). As the US treatment time increased, mean particle size decreased from microsize to 340 nm and subsequent HPH treatment of this suspension caused further decrease in particles size (<60 nm). US and HPH treatments increased swelling and solubility and also the gelatinization and melting temperatures of the starch nanoparticles. The Pickering nanoemulsion was rich in carotenoids and total phenolic content and exhibited high antioxidant activity, which had protective effect on its stability. The carotenoids-enriched nanoemulsion was found to be stable to heat and freeze-thaw treatments. The developed nanoemulsion showed better oxidative stability as well as physical stability during storage at 6 °C and 25 °C.
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