Pickering emulsion stabilized by biocomposite nanoparticles as a protective system for β-carotene

Abstract

Growing consumer demand for natural compounds in various industries has driven the search for alternatives to synthetic ingredients and materials. This study evaluated a Pickering emulsion, stabilized by chitosan–Yucca baccata extract nanoparticles, for protecting β-carotene, a highly sensitive lipophilic compound. The emulsion was prepared by incorporating β-carotene into the oil phase (BC-PE), and then subjected to environmental stressors, including UV radiation, oxidative stress, high temperature, and prolonged storage. A simple emulsion stabilized with Tween 20 was used as a control to compare β-carotene retention. The BC-PE was incorporated into an amaranth-based plant beverage to evaluate β-carotene stability after heat treatment and storage to simulate industrial processing conditions. The results showed that the BC-PE significantly improved β-carotene retention under all tested stress conditions, with retention exceeding 85% after heat exposure and over 90% under oxidative stress and UV radiation, respectively. By contrast, the simple emulsion exhibited substantial losses, with retention dropping below 60%. The incorporation of BC-PE into amaranth milk contributed to the protection of β-carotene during pasteurization and storage, preserving its content effectively, thereby enhancing the nutritional value of the beverage. Additionally, the BC-PE provided colloidal stability by preventing phase separation. These results highlight the dual functionality of PE as both protective systems and colloidal stabilizers, offering a promising approach for enriching functional foods with bioactive compounds that are sensitive to environmental factors.