Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies

Beta-carotene (β-C) is a natural pigment with the potential to combat vitamin A deficiency but is unstable in light, high temperatures, oxygen, and humidity. The objective of this research was to microencapsulate β-C by complex coacervation of amaranth carboxymethyl starch (CMS) and lactoferrin (LF) for application in gummy candies. The results indicated that high affinity electrostatic attraction between CMS and LF can occur at pHs between 3.5 and 5.5 for complex coacervates formation. About 98% of β-C was microencapsulated in CMS/LF complex coacervates, at pH = 5. The microcapsules presented spherical morphology, and good photolytic and thermal stabilities. About 70% of β-C was released in the intestines; 86% was released in soybean oil, and only 19% in 50% ethanol. The addition of β-C microcapsules in gummy candies reduced its hardness and allowed 22% bioaccessibility. These results indicate that microencapsulate β-C in CMS/LF complex coacervates can be used for gummy candies fortification.