Encapsulation of carotenoids produced by Sporidiobolus salmonicolor by freeze-drying technique: evaluation of physicochemical properties, stability during storage, and application potential in food

The study aimed to encapsulate carotenogenic extracts from Sporidiobolus salmonicolor yeast through freeze-drying and evaluate the stability during the storage and their potential application and in dairy product. An experimental design methodology was employed to assess the matrix effects of gum Arabic (GA) and maltodextrin (MD) composition on carotenoid encapsulation efficiency. The microparticles were characterized for yield, encapsulation efficiency, water activity, moisture, color parameters, and their application in natural yogurt. The extract carotenoid showed 5014.12 μg/L of total carotenoids, without toxicity and with antioxidant activity of 1.44 mM trolox/g. The maximum carotenoid encapsulation efficiency was 90