β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt

The objective of this work was to produce β-carotene-loaded liposomes using proliposomes and to test their incorporation in yogurts. Multilamellar liposome dispersions were stabilized by the addition of a mixture of xanthan and guar gums as thickeners, and vesicles exhibited an average diameter of approximately 2000 nm. The liposomes were capable of protect the β-carotene from degradation for a period of 95 days; in fact, nearly 90% of the...