Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Abstract

Nanoemulsions‐based delivery systems have attracted considerable interest owing to the improved functional properties of lutein extract obtained from Citrus reticulata peels. Herein, the co‐surfactant free lutein extract‐loaded nanoemulsions (LELN) were synthesized with ultrasonication technique in which Box–Behnken design was adapted and optimal values of process variables to achieve the lowest average droplet size (160 ± 5 nm) and polydispersity index (0.34 ± 0.025) of LELN were 32°C temperature with 31% amplitude at a duration of 29 min. Further, the lutein extract‐loaded nanoemulsions with highest cell viability at 50 μg/ml were added in paneer that led to the improvement in functional properties as compared with the same system at microscale. Practical applications Waste generated from the citrus fruit processing industries (e.g., Citrus reticulata peels) is the promising low‐cost raw material for the extraction of lutein and effective way to reduce the environmental pollution. In addition, lutein extract‐loaded nanoemulsions were developed to increase the functional properties of lutein and used in dairy product. The outcome of the experimentation provides the scientific support for the application of nanoemulsions as the cost‐effective delivery system that can replace the synthetic additives in the food industries.