Layer-by-layer deposition on -carotene oil-in-water nanoemulsions: an edible multi-layer system

Abstract

[Exerpt] An efficient implementation of nanotechnology at the industrial level for food production must consider the development of new tools to improve the performance (e.g. stability, solubility, bioavailability) of functional compounds on a food matrix. The present work aimed at preparing multi-layer β-carotene nanoemulsions composed of edible materials through layer-by-layer deposition technique (LbL) as potential active ingredients for food formulations. β-carotene nanoemulsions were prepared by an emulsification-evaporation technique using a high-speed blender. β-carotene was dissolved in n-hexane with Tween 20 dispersed in mili-Q water at a shear rate of 5500 rpm, during 5 min; two homogenization cycles were used. Finally n-hexane was evaporated. In order to improve the stability of β-carotene nanoemulsions, multi-layers were deposited through LbL technique. These multilayers were produced using two polysaccharides with opposite charges, chitosan (Ch) and alginate (Alg), at concentrations of 0.04 % and 0.06 % w/w, respectively. The multi-layers deposited on β-carotene nanoemulsions (NE) were constituted by four polysaccharide layers: NE-Ch-Alg-Ch-Alg. [...]