Nanoencapsulation of Red Bell Pepper Carotenoids: Comparison of Encapsulating Agents in an Emulsion Based System

Red bell pepper extract rich in carotenoids was (RBPE) encapsulated with four different encapsulating agents: calcium caseinate (ECC), bovine gelatin (EBG), whey proteins isolate (EWPI), and concentrate (EWPC), aiming to investigate the most effective material to coat and enable the water dispersibility of pigments. Formulations were obtained by the oil in water (O/W) emulsification technique, followed by freeze-drying. Samples were analyzed by encapsulation efficiency, high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS), atomic force microscopy (AFM), thermogravimetric analysis (TGA), dispersion stability, and CIELab. Nanoformulations showed a carotenoid encapsulation efficiency of 54.0% (ECC), 57.6% (EWPI), 56.6 % (EWPC), 64.0 % (EBG). Recovered carotenoid profiles from nanoformulations showed similarity to the RBPE, indicating the efficiency of the encapsulation process. Average particle sizes of approximately 109 nm (ECC), 71 nm (EWPI), 64 nm (EWPC), and 173 nm (EBG) were obtained. AFM revealed that all formulations exhibited spherical forms and a heterogeneous distribution profile. Regarding TGA, formulations presented similar thermal behaviors to and lower decomposition speeds than RBPE, suggesting improved thermal stability. Powder formulations were easily dispersed in water (8 mg/mL) and presented intense color and stability to sedimentation for 48 h. Results indicated that all formulations and the chosen technique efficiently increased carotenoid dispersibility in water, indicating their potential to be applied as natural food pigments.