Synthesis and characterization of β-carotene nano-formulation and its application in physiochemical properties of ice cream

Abstract

Deterioration and loss of food quality is a serious concern as it affects food security, economic development, etc. They also lead to nutritional losses in food products, making them unacceptable for consumption. Various nanomaterials based on vitamins, phytochemicals, and proteins, endowed with numerous specific features gain the scientific community's attention. In the present investigation, we try to find a way to imbue relatively sustainable food materials with attractive properties of vitamin-based nano-formulations (β-carotene) like improved bioavailability, enhanced taste and texture, extended shelf life etc. to satisfy the increased demand of healthier-functional food items, by different types of customers like athletes, palliative patients, immunocompromised patients, infants etc. This work mainly describes the development of a cost-effective and healthier version of ice cream incorporated with β-carotene nano-formulations without compromising its taste and texture by means of a simple nanoprecipitation method. The excellent stability of β-carotene nanoformulations was confirmed by measuring its ζ potentials, which were found to be − 92 mV. The structural characterization of the β- carotene nano-constructs was carried out using Fourier transform infrared (FTIR), Scanning Electron Microscope (SEM), and X-Ray Diffraction (XRD) analysis. The synthesized nano-constructs were incorporated into ice creams, confirming their improved physiochemical properties. All these results highlight that the β-carotene nano-formulation incorporated ice creams exhibit characteristic properties, including sensory properties similar to those of commercially available ice cream. In conclusion, nano-functionalized ice creams were well translated with improved nutritional properties. They could be marketed as a healthy alternative in the future, mainly aiming at specific targeted groups of customers.