Beta-carotene is a carotenoid with a wide spectrum of biological activities (e.g., anti-cancer, anti-hypertensive, and anti-inflammatory). However, because of its extremely high hydrophobicity, it is difficult to incorporate in food formulations and its bioavailability is fairly low. Lipid-based encapsulation colloidal systems such as lipid nanoparticles can help overcome these issues. In this study, beta-caroteneloaded lipid nanoparticles were produced by the phase inversion temperature (PIT) method from 10% cupuacu butter and 20% surfactant (Cremophor RH40 and Span 80). The inversion temperature of the nanoparticles was 74 C and their average diameter was 35 nm. After 100 days of storage, 85% of the initial amount of beta-carotene remained in the nanoparticles; alpha-tocopherol was found to be essential for carotenoid preservation. Comparison of the results of in vitro digestion between static and dynamic systems was performed, and the characteristics of each digestion system led to diverse results in terms of average particle size and beta-carotene bioaccessibility. Although the static system was much simpler than the dynamic system, it could not provide reliable data of the digestibility of the lipid nanoparticles. The bioaccessibility of beta-carotene in the static system was 92%, very similar to the results found in the literature; by comparison, the dynamic system revealed a beta-carotene bioaccessibility of nearly 20%. Despite this discrepancy, the highly realistic conditions of digestion simulated by the dynamic in vitro system indicate that the results of this system are more reliable than those obtained from the simplified static system applied in this research.

Lipid micro and nanoparticles have been extensively investigated as carriers for hydrophobic bioactives in food systems because they can simultaneously increase the dispersibility of these lipophilic substances and help improve their bioavailability. In this study, lipid microparticles of babacu oil and denatured whey protein isolate were produced, and their ability to protect quercetin against degradation was evaluated over 30 days of storage. Additionally, the lipid microparticles were subjected to the typical stress conditions of food processing (presence of sucrose, salt, and thermal stresses), and their physico-chemical stability was monitored. The data show that the babacu microparticles efficiently avoided the oxidation of quercetin because 85% of the initial amount of the flavonoid was preserved after 30 days. The particles were notably stable up to a temperature of 70 °C for 10 minutes at relatively high concentrations of salt and sucrose. The type of stirring (mechanical or magnetic) also strongly affected the stability of the dispersions.

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