Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 821-827Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.018
Keywords
Lutein; Emulsions; Storage stability; Casein; Activation energy
Funding
- Secretaria de Ciencia Tecnologia e Innovacion del Distrito Federal (SECM, Mexico City)
- Cooperative State Research, Extension, Education Service, United State Department of Agriculture, Massachusetts Agricultural Experiment Station [831]
- United States Department of Agriculture, NRI [2011-03539, 2013-03795, 2011-67021, 2014-67021]
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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 degrees C); however the chemical degradation of lutein increased with increasing temperature (activation energy =38 kJ/mop. Solution pH had a major impact on the physical stability of the emulsions, causing droplet aggregation at 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. (C) 2015 Elsevier Ltd. All rights reserved.
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