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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(12): 1509-1518
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
Su-Jin Jeong1 • Sunbin Kim1 • Esteban Echeverria-Jaramillo1 • Weon-Sun Shin1
1 Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
ABSTRACT
Lutein (L) and zeaxanthin (Z), as macular pigments, are water-insoluble, chemically unstable, and have low bioaccessibilities; they are often emulsified to overcome these limitations. This study investigated the impact of various emulsifiers (ethyl lauroyl arginate (LAE); Tween 80; and sodium dodecyl sulfate (SDS)) on the physicochemical properties and in vitro digestibilities of L/Z-fortified oil-in-water emulsions. Droplet aggregation and creaming extents were dependent on the emulsifier type. The ζ-potentials of emulsions stabilized by LAE, Tween 80, and SDS were + 87, - 26, and - 95 mV, respectively. SDS-stabilized emulsion had the smallest particles, while the particle sizes for the LAE- and Tween 80-stabilized emulsions were larger and not significantly different. The rates of L/Z degradation were sensitive to the emulsifier type and to heat, not to light. The L/Z bioaccessibility was the highest for the Tween 80 emulsion. Surfactants should therefore be carefully selected to optimize L/Z physicochemical stability and bioaccessibility in emulsions.
KEYWORD
Carotenoids · Chlamydomonas reinhardtii · Ethyl lauroyl alginate (LAE) · Polysorbate 80 (Tween 80) · Sodium dodecyl sulfate (SDS)
Food Science and Biotechnology 2021 ; 30(12): 1509-1518
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