Oxidative stability of lutein on exposure to varied extrinsic factors

Bhat, Ishani; Jose, Nimmy Mol; Mamatha, Bangera Sheshappa

doi:10.1007/s13197-022-05430-3

Cited by 5 publications

(2 citation statements)

References 28 publications

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“…45 Baek et al 47 reported that lutein and zeaxanthin are heat labile, which could have contributed to the reduction of the total carotenoid content at higher temperatures and with extended time. 48 The increase in carotenoids may be due to the leaching of soluble solids leading to the increased concentration of the carotenoids per unit weight of food. Similarly, the increment in the carotenoid content was associated with the effect of heat causing softening of the plant tissue, rupturing of the cell membrane, and denaturation of the carotene–protein complexes, resulting in the release of more carotenoids from the complexes.…”

Section: Resultsmentioning

confidence: 99%

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Adeola,

Philip,

Adesola

et al. 2024

Sustainable Food Technol.

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Section: Resultsmentioning

confidence: 99%

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Adeola,

Philip,

Adesola

et al. 2024

Sustainable Food Technol.

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“…Numerous delivery vehicles have been investigated to incorporate lutein into functional foods, nutraceuticals, and pharmaceuticals [4]. However, lutein exhibits low stability against adverse environmental conditions [5]. Hence, the encapsulation approach of lutein decreases its sensitivity and serves as an effective delivery system.…”

Section: Introductionmentioning

confidence: 99%

Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers

et al. 2022

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Lutein is an important antioxidant that quenches free radicals. The stability of lutein and hence compatibility for food fortification is a big challenge to the food industry. Encapsulation can be designed to protect lutein from the adverse environment (air, heat, light, pH). In this study, we determined the impact of mixed biopolymer systems based on bovine and caprine caseins, yeast β-glucan, and maltodextrin as wall systems for microencapsulating lutein dispersed in emulsified lipid carriers by spray drying. The performance of these wall systems at oil/water interfaces is a key factor affecting the encapsulation of lutein. The highest encapsulation efficiency (97.7%) was achieved from the lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin. Casein type and storage time affected the stability of lutein. The stability of lutein was the highest (64.57%) in lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin, whereas lutein microcapsules prepared with the biopolymer system of bovine casein, yeast β-glucan, and maltodextrin had the lowest (56.01%). The stability of lutein in the lutein microcapsules dramatically decreased during storage time. The antioxidant activity of lutein in the lutein microcapsules was closely associated with the lutein concentration.

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Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments

Cheng,

Wu,

Xiao

et al. 2024

J Sci Food Agric

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BACKGROUNDEncapsulation of bioactive compounds within protein‐based nanoparticles has garnered considerable attention in the food and pharmaceutical industries because of its potential to enhance stability and delivery. Soy protein isolate (SPI) has emerged as a promising candidate, prompting the present study aiming to modify its properties through controlled thermal and trypsin treatments for improved encapsulation efficiency (EE) of lutein and its storage stability.RESULTSThe EE of lutein nanoparticles encapsulated using SPI trypsin hydrolysates (SPIT) with three varying degrees of hydrolysis (4.11%, 6.91% and 10.61% for SPIT1, SPIT2 and SPIT3, respectively) increased by 12.00%, 15.78% and 18.59%, respectively, compared to SPI. Additionally, the photostability of SPIT2 showed a remarkable increase of 38.21% compared to SPI. The superior encapsulation efficiency and photostability of SPIT2 was attributed to increased exposure of hydrophobic groups, excellent antioxidant activity and uniform particle stability, despite exhibiting lower binding affinity to lutein compared to SPI. Furthermore, in SPIT2, the protein structure unfolded, with minimal impact on overall secondary structure upon lutein addition.CONCLUSIONThe precise application of controlled thermal and trypsin treatments to SPI has been shown to effectively produce protein nanoparticles with substantially improved encapsulation efficiency for lutein and enhanced storage stability of the encapsulated lutein. These findings underscore the potential of controlled thermal and trypsin treatments to modify protein properties effectively and offer significant opportunities for expanding the applications of protein‐based formulations across diverse fields. © 2024 Society of Chemical Industry.

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Oxidative stability of lutein on exposure to varied extrinsic factors

Cited by 5 publications

References 28 publications

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers

Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments

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