Encapsulation of zeaxanthin and lactucaxanthin in biodegradable fenugreek mucilage nanoparticles to enhance their...

Carotenoids are important dietary antioxidants, but their poor water solubility and instability to light and heat limit their bioavailability. Nanoencapsulation is an effective strategy to improve their stability and delivery. In this study, zeaxanthin (ZXN) and lactucaxanthin (LXN) were co-encapsulated in fenugreek mucilage nanoparticles (LZ-FMNps) to enhance their physicochemical and functional properties. Fenugreek mucilage was characterized for its monosaccharide composition and structural features using analytical techniques. The prepared nanoparticles had a particle size of 90-120 nm, a zeta potential of -30.2 mV, and a polydispersity index of 0.328, indicating a stable nanosystem. Scanning electron microscopy revealed spherical morphology with surface indentations. Differential scanning calorimetry confirmed successful encapsulation by the disappearance of characteristic thermal transitions. FTIR analysis further supported encapsulation by masking carotenoid-specific peaks. Encapsulation efficiency reached 93%, and the system significantly improved aqueous solubility (486-fold), thermal stability, and in vitro bioaccessibility of carotenoids. Overall, fenugreek mucilage-based nanoparticles provide an effective plant-derived delivery system for improving the stability and bioaccessibility of carotenoids in food and nutraceutical applications.