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<p>Beta-carotene (βC), a key dietary carotenoid and precursor to vitamin A, faces limitations in food applications due to its low solubility, storage instability, and poor bioavailability. In the current study, βC was encapsulated in enzymatically hydrolyzed (βC@HydNaCas) and non-hydrolyzed sodium caseinate (βC@NaCas) micelles via anti-solvent precipitation, under standard conditions including pH, temperature, and humidity. The resulting βC@HydNaCas and βC@NaCas nanoparticles exhibited high encapsulation efficiencies and loading capacities. Compared to free βC and βC@NaCas, βC@HydNaCas NPs displayed improved aqueous solubility, storage stability, antioxidant activity, and bioaccessibility. Furthermore, compared to free βC, βC@HydNaCas and βC@NaCas nanoparticles achieved 12.75-fold and 9.13-fold increases in half-life at 4 ℃. Moreover, the encapsulated systems demonstrated over 2.5-fold greater stability in SGF, while exhibiting ~ 5-fold and 3-fold enhancements in bioaccessibility for βC@HydNaCas and βC@NaCas, respectively, compared to free βC in SIF. This study confirmed that βC@HydNaCas nanoparticles significantly enhance the antioxidant capability, storage stability, and bioaccessibility of βC, thereby highlighting their potential as effective delivery systems for lipophilic nutrients in food applications.</p>

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Enzymatically hydrolyzed sodium caseinate nanomicelles for enhanced β-carotene solubility, stability, and bioaccessibility

  • 期刊论文

  • 发表日期：

    2026年2月19日

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  • Muhammad Tariq,
  • Wang Mingxia,
  • Amin Ullah Jan,
  • Arshad Iqbal,
  • Zakareya Zakareya,
  • Safdar Ali Amur,
  • Aziz ur Rehman,
  • Hao Liang

摘要

Beta-carotene (βC), a key dietary carotenoid and precursor to vitamin A, faces limitations in food applications due to its low solubility, storage instability, and poor bioavailability. In the current study, βC was encapsulated in enzymatically hydrolyzed (βC@HydNaCas) and non-hydrolyzed sodium caseinate (βC@NaCas) micelles via anti-solvent precipitation, under standard conditions including pH, temperature, and humidity. The resulting βC@HydNaCas and βC@NaCas nanoparticles exhibited high encapsulation efficiencies and loading capacities. Compared to free βC and βC@NaCas, βC@HydNaCas NPs displayed improved aqueous solubility, storage stability, antioxidant activity, and bioaccessibility. Furthermore, compared to free βC, βC@HydNaCas and βC@NaCas nanoparticles achieved 12.75-fold and 9.13-fold increases in half-life at 4 ℃. Moreover, the encapsulated systems demonstrated over 2.5-fold greater stability in SGF, while exhibiting ~ 5-fold and 3-fold enhancements in bioaccessibility for βC@HydNaCas and βC@NaCas, respectively, compared to free βC in SIF. This study confirmed that βC@HydNaCas nanoparticles significantly enhance the antioxidant capability, storage stability, and bioaccessibility of βC, thereby highlighting their potential as effective delivery systems for lipophilic nutrients in food applications.