This work was aimed to design astaxanthin-loaded nanostructured lipid carriers (Ax-NLC), evaluate their stability in different environmental conditions and model beverages, and study their performance for fortification of (semi-)actual beverages such as UF-whey and beer. Tween 80 and lecithin were employed as emulsifiers, and oleic acid and glyceryl behenate (GB) selected as appropriate lipids. An optimum formulation of Ax-NLC was developed based on response surface methodology (RSM); it had a new crystalline lattice with lower crystallinity compared to GB. A combination of EDTA and ?-tocopherol was found appropriate antioxidants for further protection of astaxanthin in Ax-NLC. High storage temperatures and artificial light increased the degradation rate of astaxanthin in NLC. Low pH values, high ionic strengths and heating at high temperatures led to increase of particles size (PS) of Ax-NLC. Ax-NLC were stable under simulated gastric juice (SGJ) and freezing-thawing (with glycerin as cryoprotectant). pH and viscosity of continuous phase had significant effects on physical stability of Ax-NLC in model beverages. Ax-NLC were stable in UF-whey. Dry ice and thermal pasteurization led to a major increase of PS of NLC-added beer. Stability of NLC in CO 2 -free beer was affected by storage temperature. Sensory analysis showed that NLC-added beer samples were still acceptable.
