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

Basuony, Basuony Said; Khater, Khater; Hassanin, Ahmed; Soliman, Tarek Nour

doi:10.21608/ejds.2022.165032.1006

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

Document Type : Original Article

Authors

¹ Department of Dairy, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

² Department of Dairy, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.

³ Food Industry and Nutrition Research Institute

10.21608/ejds.2022.165032.1006

Abstract

β -carotene is one of the important bioactive compounds for human health. In this study, β-Carotene was extracted from carrot waste (dried) using a Soxhlet and the Quantification of β-carotene by HPLC. β-carotene nano-dispersed with different ratios, 1.50, 3.00, and 4.50% using whey protein isolate (WPI) and characterized the particle size, surface charge, stability of β-Carotene, and encapsulation efficiency. Then incorporated in Functional processed cheese. The lowest particle sizes of carotenoid nanoparticles occurred with ratios of 1.50 %, which also achieved a zeta potential value of -34.6 ± 2.25. The highest polydispersity index (PDI) values were observed with 4.5% β-carotene nano-encapsulation. The encapsulation efficiency of all samples was more than 81.45%. Carotenoid nanoparticles were more stable after exposure to pasteurization or sterilization treatments than the free extract. The fortified processed cheese with nanoparticles of β-carotene gaves high sensory acceptability and structural properties with 10% NCβC, followed by a 15% addition of NCβC. Based on the mentioned results, the research recommended using (NCβC) 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.

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