Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period
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.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300599 |
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