Soniacation-assisted oil-in-water nanoemulsions with Rosa rugosa carotenoids - stability, cytotoxicity, bioaccessibility, and bioactivity

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Nanoforms are gaining importance in science and industry. The method of its preparation, the selection of emulsion components, and the type of encapsulated material can shape its final properties. Therefore, the purpose of this study was to develop nanoemulsions containing carotenoid compounds from rosehip fruit using a combined process of homogenization and sonication (HS) and to evaluate how the selected technology and individual emulsion components modulate the profile of encapsulated compounds and their health-promoting properties, cytotoxicity, bioaccessibility and storage stability. The HS process led to formation of stable nanoemulsion with ulting nanoforms modulate the profile of encapsulated compounds their health-promoting properties, cytotoxicity, bioavailability, and storage stability. The use of whey protein led to the formation of stable nanoemulsion with pro-health effects. In tested emulsions β-carotene was the dominant carotenoid. Additionally, all complexes exhibited significantly greater antioxidant and lipoxygenase inhibitory potential than the pure carotenoids. Overall, nanoemulsions provided better protection for carotenes than for xanthophylls during the simulated digestion process.