FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (16): 90-97.doi: 10.7506/spkx1002-6630-20211007-046

• Food Chemistry • Previous Articles     Next Articles

Effect of Environmental Conditions on the Stability of β-Carotene Nanoparticles

GUO Jing, SUN Xiaolin, PAN Siyi   

  1. (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2022-08-25 Published:2022-08-31

Abstract: In this study, a ternary complex of zein with lecithin and propylene glycol alginate (PGA) was prepared by an anti-solvent method and applied to encapsulate β-carotene. The structural properties of β-carotene nanoparticles were studied. Moreover, the influences of environmental conditions such as temperature, pH and light on the stability of β-carotene nanoparticles were investigated. The results showed that compared with zein nanoparticles and zein-lecithin complexes, the ternary complex nanoparticles had a higher encapsulation efficiency for β-carotene (93.63%) and showed good stability against temperature and pH. In addition, the ternary complex was extremely effective in inhibiting β-carotene color degradation caused by exposure to ultraviolet light, keeping the average particle size below 250 nm. Therefore, zein-lecithin-propylene glycol alginate nanoparticles are expected to become an effective carrier for hydrophobic compounds.

Key words: β-carotene; ternary composite nanoparticles; environmental conditions; stability

CLC Number: