Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

Davidov-Pardo G., Gumus C. E., McClements D. J.

Food Chemistry, cilt.196, ss.821-827, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 196
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2015.10.018
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.821-827
  • Anahtar Kelimeler: Lutein, Emulsions, Storage stability, Casein, Activation energy, IN-WATER EMULSIONS, NANOEMULSIONS INFLUENCE, FOOD SYSTEMS, CAROTENOIDS, OIL, ZEAXANTHIN, KINETICS, BIOAVAILABILITY, DEGRADATION, BEHAVIOR
  • Ankara Üniversitesi Adresli: Hayır

Özet

© 2015 Elsevier Ltd. All rights reserved.Lutein may be utilized in foods as a natural pigment or nutraceutical ingredient to improve eye health. Nevertheless, its use is limited by its poor water-solubility and chemical instability. We evaluated the effect of storage temperature and pH on the physical and chemical stability of lutein-enriched emulsions prepared using caseinate. The emulsions (initial droplet diameter = 232 nm) remained physically stable at all incubation temperatures (5-70 °C); however the chemical degradation of lutein increased with increasing temperature (activation energy = 38 kJ/mol). Solution pH had a major impact on the physical stability of the emulsions, causing droplet aggregation at pH 4 and 5. Conversely, the chemical stability of lutein was largely independent of the pH, with only a slight decrease in degradation at pH 8. This work provides important information for the rational design of emulsion-based delivery systems for a lipophilic natural dye and nutraceutical.