Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

Carrot industry processing outputs 50% waste from raw materials; this contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing new functional product. So the goal is to enhance functionality fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted carrot using ultrasonication. Then nanoemulsion with alginate produce beads extrusion technique. Measurement stability Manufactured five treatments orange-flavored investigated its physicochemical properties, LAB survival, viscosity, sensory acceptability. Findings – extract had about 44.75 ± 3.15 mg/g β-carotene. mean particle size decreased increasing addition (0.5%, 1%, 1.5%) extract. diameters nanoemulsions 1.498 0.245, 1.654 0.310, 1.792 0.454 mm, respectively. highest chemical showed after Storage at 55°C 14 days, compared free or carotenoids. Yogurt's count improve when double-encapsulated added. Carotenoid double-encapsulation appeared have ability protect degradation be applied in dairy pharmaceutical products. resultant carotenoids-loaded gave