β-Carotene-inulin colloidal particles coated with lactoferrin for food fortification

β-Carotene exhibits antioxidant properties. However, β-carotene degrades under the action of oxygen, heat, and light and is insoluble in water. This study aimed to develop a new β-carotene formulation using inulin and lactoferrin. β-Carotene-loaded inulin complexes were coated with lactoferrin at pH values of 4, 6, and 8. The obtained particles were dispersible in water in the range of 17.4-22.9 mg/mL. The hydrodynamic diameter of particles was 250-300 nm or greater depending on the [CAR-IN]/[LF] ratio and the pH value. Encapsulated β-carotene retained its antioxidant activity. The new formulation was studied in real food systems. The kinetic parameters of the colour changes in the beverages and yogurt fortified with the new particles were determined under various storage conditions. At 4 °C, the reaction rate constants (d^-1) of changes in chroma were 0.07 ± 0.01, 0.09 ± 0.02 and 0.11 ± 0.01 for birch sap, mineral water and natural yogurt, respectively.