Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process.

Nanotechnology has become an option for the encapsulation of compounds, such as carotenoids. However, for the incorporation in to food, it is necessary to develop nanometric systems that are stable under the different conditions to which the food is submitted during its production, transport, and storage. Thus, with the intent to develop a stable nanoemulsion formulation for food application, the physical and chemical stability of β-carotene nanoemulsions after thermal treatments and storage under different conditions, were investigated in this work.