Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

► β-Carotene degradation in nanoemulsions can be inhibited by antioxidants. ► β-Carotene degradation led to colour fading during storage. ► Water-soluble EDTA was highly effective at inhibiting degradation. ► Oil-soluble co-enzyme Q was also highly effective.