Extraction, encapsulation and fortification of carotene from papaya in cooking oil

Abstract

Fortification of food with micronutrients is considered a valid technology and strategy to provide adequate levels of the respective nutrients in the diet, and where the fortified food is highly accessible to the target population. Papaya is a common man’s fruit reasonably priced and has a high nutritional value. Papaya has more carotene compared to other fruits. Hence the present study focuses on extraction of carotene, encapsulation and fortification in edible oils to address the micro nutrient malnutrition. The study indicated that the most efficient method of extraction of β carotene from papaya is by Cold extraction method using hexane as the solvent. The yield of encapsulated carotene powder from papaya 1.75 g containing 300 mg of β carotene.