RESUMO
In current research, simple centroid mixture design was applied to evaluate the interaction effects between three selected food grade stabilizers, namely, Tween 80, gelatine and pectin as stabilizing system in the formation of carotenoid nanoparticles through solvent displacement process. Both, particle size and ß-carotene loss of produced nanodispersions, as selected response factors, special cubic regression models with acceptable determination coefficient (>90%) was obtained. The multiple response optimization analysis showed that the overall optimum concentration for stabilizers will be 35% w/w Tween 80, 46% w/w gelatine and 19% w/w pectin, which led to the production of ß-carotene nanoparticles of spherical shape with minimum particle size of 155.8 nm and carotenoids loss of 25.3% w/w.
