Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials

► High pressure homogenisation was used to prepare nano-emulsions containing vitamin. ► The degree of vitamin protection against chemical degradation was monitored. ► It decreased with the homogenisation intensity just after the emulsions preparation. ► It depends more on adsorbed materials to lipid droplets than on particle size. ► Protein-stabilised lipid nanoparticles presented long-term vitamin stability.