Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

•We extracted carotenoids from Cantaloupe melon cultivated in Brazil.•Carotenoids were encapsulated in different agents by emulsification O/W.•Water solubility, and color stability in yogurt for 60 days were assessed.•Gelatin increased 3× the water solubility of carotenoids compared to whey proteins.•Gelatin preserved the yellow color for 60 days of carotenoids added to yogurt. Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm–161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007) mg.mL−1] compared to the crude extract [0.026 (0.003) mg.mL−1]. The yogurt added with this nanoencapsulate remained stable for 60 days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.