Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of ?-Carotene Loaded within Nanoemulsions

?-Carotene (vitamin A precursor) and ?-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) essential nutrients needed enhance growth metabolic functions human body. Their deficiencies linked numerous chronic disorders. Loading FSVs within nanoemulsions could increase their oxidative stability solubility. In this research, VE (BC) were successfully co-entrapped oil-in-water carrier oils, including tuna fish oil (TFO) medium-chain triglycerides (MCTs), stabilized by modified starch Tween-80. These free oils loaded with stored for over one month investigate impact storage circumstances on physiochemical characteristics. Entrapped bioactive compounds inside bare systems showed a diverse behavior in terms oxidation. more deficiency was found at higher temperatures that noticeable case BC. behaved like an antioxidant protect BC MCT-based nanoemulsions, whereas it not perfectly TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced retention each nanoemulsion. Purity gum ultra (PGU)-based comprising CIN presented greater (42.3%) (90.1%) one-month 40 °C than Twee 80. The superior PGU is accredited OSA-MS capabilities produce denser interfacial coatings can entrapped from aqueous phase. This study delivers valuable evidence about simultaneous lipophilic enrich functional foods.