The present study aimed to investigate the stability of a novel complex formed from β-carotene and xylan. The stability of the CX complex was analyzed in various environments, including long-term exposure to darkness at 4 °C and 25 °C across different pH ranges, colour changes, UV irradiation and temperature. The antioxidant activity of the complex was evaluated using DPPH and FRAP methods. The results showed that the complex maintained over 80 % relative stability under long-term conditions. After one month of storage, its relative stability remained above 70 %. The temperature stability demonstrated excellent results up to 60 °C. The colour index of the complex at 4 °C showed a colour change of 77 %, while at 25 °C, it decreased to 44 %. The antioxidant activity of the complex after 120 days of storage was over 60 %. Therefore, the complex has potential as a β-carotene delivery system in water-based functional foods.