Production and characterization of nanodispersions of Carotene extracted from carrot waste and incorporated in functional processed cheese

Abstract

Background and Objective: β -carotene is one of the important bioactive compounds for human health. Materials and Methods: β-carotene is one of the important bioactive compounds for human health. In this study, β-carotene was extracted from dried carrot waste using Soxhlet extraction methods and was quantified by HPLC. β-carotene nano-dispersed (β-CND) was prepared using different ratios of whey protein isolate (WPI) (1.50, 3.00, and 4.50%). The particle size, surface charge, stability, and encapsulation efficiency of β-CND were evaluated. Processed cheese was fortified with β-CND. Results: The lowest particle sizes of β-CND occurred at a ratio of 1.50 %, which also achieved a zeta potential of -34.6 ± 2.25 mV. The highest polydispersity index (PDI) values were observed with 4.5% β-CND. The encapsulation efficiency of all samples was more than 81.45%. β-CND was more stable after exposure to pasteurization or sterilization treatments than β-carotene (unencapsulated). The fortified processed cheese with β-CND (10%) gives high sensory acceptability and structural properties, followed by β-CND (15%).Conclusion: this research recommended using β-CND in the fortification of processed cheese with the indicated successful ratios and researching its application in other dairy products due to its high nutritional and functional value.