Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

► The influence of temperature, pH, salt, and emulsifier type on β-carotene nanoemulsion stability was examined. ► β-Carotene degradation increased with increasing temperature and decreasing pH, but was largely unaffected by salt. ► Protein-stabilised emulsions aggregated at intermediate pH, high salt, and high storage temperatures. ► β-Carotene degradation was slower in protein-stabilised than in surfactant stabilised emulsions.