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 afte...