Beta-carotene loaded three-component particles for food fortification

Abstract

Carotenoids are a diverse group of compounds that contribute to the yellow to red colors in many foods. They are polyenes consisting of 3 to 13 conjugated double bonds and up to 6 carbon ring structures at one or both ends of the molecule. β-Carotene is one of the major carotenoids present in the diet. It is a precursor of vitamin A and exhibits antioxidant activity. However, the application of β-carotene in functional foods and dietary supplements is limited due to its very low water solubility and air-, light and temperature sensitivity. The new three-component system for β-carotene delivery was developed. It is based on the synthesis of β-carotene-2-hydroxypropyl-β-cyclodextrin inclusion complex and its subsequent coating with pectin. Inclusion complexes were prepared by co-precipitation method using a β-carotene solution in acetone and a cyclodextrin solution in water at the concentration of 25%. The prepared water-soluble inclusion compounds were additionally complexated with low-methoxyl pectin from citrus peel. Optimal encapsulation conditions, i.e. inclusion complex-pectin ratio and pH were determined. The obtained β-carotene–2-hydroxypropyl-β-cyclodextrin–pectin nanoparticles were characterized by UV/VIS, FT-IR and DLS methods. β-Carotene-cyclodextrin-pectin particles obtained by the simple and inexpensive complexation method can be great helpers to enrich the food with β-carotene.