β-Carotene nanodispersions:: preparation, characterization and stability evaluation

dThe aim of the present study was to investigate the preparation of beta-carotene nanodispersions as potential active ingredients for food formulations. Nanodispersions containing beta-carotene were obtained by a process based on an emulsilication-evaporation technique. The preparation method consisted of emulsifying an organic solution of beta-carotene in an aqueous solution containing emulsifier using two different homogenizers (a conventional homogenizer and a microfluidizer), followed by direct solvent evaporation under reduced pressure. The influence of different homogenizing conditions (pressure and cycle) and two organic/aqueous phase ratios on particle size parameters and content of beta-carotene was investigated. In addition, the stability of beta-carotene nanodispersions was carried out at a storage temperature of 4 degrees C. The particle size distribution of beta-carotene in nanodispersions was demonstrated with a laser diffraction particle size analyzer and the retention of beta-carotene in the prepared natiodispersions was studied by highpressure liquid chromatography. In general, homogenization pressure and cycle had significant (P < 0.05) effects on various particle size parameters. A volume-weighted mean diameter (D-4,D-3) of beta-carotene nanoparticles, ranging from 60 to 140 nm, was observed in this study. (c) 2004 Elsevier Ltd. All rights reserved.