Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin

Jong Yea Kim, Tae Rang Seo, Seung Taik Lim

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45 Citations (Scopus)


Aqueous dispersions of β-carotene nano-composite were prepared through a blending process with a dextrin of high amylose corn starch in immiscible phases of aqueous dextrin and organic β-carotene solutions and water solubility and stability against oxidation of β-carotene were examined. Gradual evaporation of organic solvent during the mechanical stirring allowed the formation of aqueous solutions in which β-carotene was homogeneously dispersed with dextrin. Proper control of the solid concentrations effectively induced the complex formation between dextrin and β-carotene whereas an excess amount of β-carotene (>8mg) in a dextrin solution (200mg in 50mL) induced crystallization and precipitation of β-carotene. The complex particles showed an irreversible endothermic transition of V-amylose (via DSC). X-ray diffraction analysis, however, revealed that the complex had no typical V-type crystalline arrangement. Hydrodynamic size of the complex particles in the aqueous solution could be decreased to nano-scale (16-30nm) by a mild ultrasonication. The nano-composite contained β-carotene at approximately 30% on a weight, with improved stabilities against oxidation and enzymatic digestion.

Original languageEnglish
Pages (from-to)256-263
Number of pages8
JournalFood Hydrocolloids
Issue number2
Publication statusPublished - 2013 Dec

Bibliographical note

Funding Information:
This research was supported by iPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.


  • Amylose
  • Dextrin
  • Inclusion complex
  • Nano-composites
  • Nano-particles
  • β-Carotene

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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