The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

Abstract

Highlights• Lycopene was encapsulated in an oil-in-water macroemulsion.• Macroemulsions of droplet size 300 -500 nm were prepared.• Xanthan gum is an effective stabilizer for oil-in-water macroemulsions.• Storing at refrigerating temperature can protect lycopene from degradation.• Antioxidant activity of lycopene decreases on storage but retains considerably when incorporated in emulsions.