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

Food Chemistry
Gabriel Davidov-PardoDavid Julian McClements

Abstract

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=232nm) remained physically stable at all incubation temperatures (5-70°C); however the chemical degradation of lutein increased with increasing temperature (activation energy=38kJ/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.

References

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May 25, 2002·Advances in Colloid and Interface Science·David Julian McClements
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Apr 8, 2004·Toxicology Letters·Alexandra Alves-Rodrigues, Andrew Shao
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Jun 15, 2010·Critical Reviews in Food Science and Nutrition·Caitlin S BoonEric A Decker
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May 8, 2013·Journal of the Science of Food and Agriculture·Jiajia RaoDavid Julian McClements
Aug 2, 2013·Journal of Dispersion Science and Technology·Vuk Uskoković

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Citations

Dec 10, 2016·Journal of Agricultural and Food Chemistry·Mahesh KharatDavid Julian McClements
Aug 14, 2019·Journal of Food Science·Benjamin M SteinerGabriel Davidov-Pardo
Feb 20, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Abbas KhanMingruo Guo
Mar 18, 2020·Journal of Food Science and Technology·Digambar KavitakePrathapkumar Halady Shetty
Aug 2, 2019·Journal of Food Biochemistry·Mehdi Jalali-JivanMartin G Scanlon
Jul 17, 2018·Food Research International·Mahesh KharatDavid Julian McClements

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