Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch

► We extracted and modified pinhão starch by acid hydrolysis. ► The microcapsules were stored under different conditions. ► The different parameters were fitted using first-order kinetic and Weibull model. ► The microcapsules were more sensitive to ultraviolet light. ► The hydrolyzed starch promoted greater β-carotene stability.