Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

► First attempt to evaluate stability of lipid nanodispersion in real food systems. ► Chemical stability of astaxanthin nanodispersions in food systems were evaluated. ► Nanodispersed astaxanthin showed good stability in food system compared to control. ► Type of stabilisers had noticeable effect on astaxanthin degradation during storage. ► High cellular uptake of astaxanthin in nanodispersed form in skimmed milk.