Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin

Jong Yea Kim, Tae Rang Seo, Seung Taik Lim

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Aqueous dispersions of β-carotene nano-composite were prepared through a blending process with a dextrin of high amylose corn starch in immiscible phases of aqueous dextrin and organic β-carotene solutions and water solubility and stability against oxidation of β-carotene were examined. Gradual evaporation of organic solvent during the mechanical stirring allowed the formation of aqueous solutions in which β-carotene was homogeneously dispersed with dextrin. Proper control of the solid concentrations effectively induced the complex formation between dextrin and β-carotene whereas an excess amount of β-carotene (>8mg) in a dextrin solution (200mg in 50mL) induced crystallization and precipitation of β-carotene. The complex particles showed an irreversible endothermic transition of V-amylose (via DSC). X-ray diffraction analysis, however, revealed that the complex had no typical V-type crystalline arrangement. Hydrodynamic size of the complex particles in the aqueous solution could be decreased to nano-scale (16-30nm) by a mild ultrasonication. The nano-composite contained β-carotene at approximately 30% on a weight, with improved stabilities against oxidation and enzymatic digestion.

Original languageEnglish
Pages (from-to)256-263
Number of pages8
JournalFood Hydrocolloids
Volume33
Issue number2
DOIs
Publication statusPublished - 2013 Dec 1

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Keywords

  • β-Carotene
  • Amylose
  • Dextrin
  • Inclusion complex
  • Nano-composites
  • Nano-particles

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Chemistry(all)

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