Fabrication and Characterization of Oil-In-Water Beta Carotene Nanoemulsions Prepared by Ultrasonication | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Tahir Mehmood: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

2. Anwaar Ahmed: Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University,Rawalpindi-46300,Pakistan

3. Zulfiqar Ahmad: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

4. Muhammad Adil Rehman: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

5. Faiz-ul-Hassan Shah: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur,Pakistan

Abstract:

Beta carotene have number of health benefits such as decreased risk for heart diseases, cancer, cataracts, colorectal adenomas and macular degeneration. In this study, we have developed nanoemulsions for the fortification of foods and beverages with beta carotene. The beta carotene nanoemulsions were prepared by ultrasonic homogenizer. These nanoemulsions were stabilized by using mixture of surfactant instead of single surfactant. The effect of composition and operating parameters on the stability of nanoemulsions was investigated using particle size analyzer. The mean droplet size of beta carotene nanoemulsions ranged from 120-160 nm and particle size distribution of these particles was unimodal. The storage intervals and temperature exert significant effect (p< 0.05) on the droplet size of nanoemulsions. The droplet size of nanoemulsions increased from 120 nm to 140 and 160 nm during one month storage at 4 °C and 25 °C. The oxidative stability of beta carotene was significantly improved in nanoemulsions based fortification system compared with beta carotene enriched olive oil. These nanoemulsions remain stable against different range of pH, salt concentration and temperature. The beta carotene degraded during storage and antioxidants significantly (p< 0.05) improved the retention of beta carotene. The findings of this study will be helpful for the food industries for the development of food grade fortification system to incorporate beta carotene in food products.

Page(s): 118-118

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

Beta carotene , fabrication , Ultrasonication , Nanoemulsions

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