Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein

Abstract

Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients.

Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

“…In this study, sample D had the highest EE result and sample C had the lowest EE (Table 2 ). The yak butter EE results were consistent with the findings of Lu et al 13 and Zhang et al 9 , as the authors reported an EE range of 69.72–94.30% in oils encapsulated with NaCas and MD formulations. However, Böger et al 22 reported lower EE (63.47%) in grape seed oil encapsulated with gum arabic and MD formulation.…”

“…For instance, low viscosities of maltodextrin (MD) and lactose (Lac) complement NaCas’ viscosity to achieve higher encapsulation efficiency (EE) when combined. Conversely, other authors have achieved ideal microcapsule features with only one encapsulation material 12 , 13 . Previous studies combined NaCas with lactose and maltodextrin and reported high EE, oxidative stability, and favorable microcapsule physical properties.…”

Capsaicin microcapsules with high encapsulation efficiency and storage stability based on sodium caseinate–acetylated wheat starch: preparation and characterisation

“…Determination of the moisture content and wettability The moisture content of microcapsule samples was determined as described by Lu et al (2021) using the vacuum oven drying method. For wettability measurement, microcapsule powder (0.1 g) was added to 50 mL of distilled water at room temperature, stirred on a magnetic stirrer at 450 rpm until the powder was completely immersed.…”

“…Esterified acetic starch has good hydrophobic, thermal and emulsification properties (Katerinopoulou et al ., 2014). Therefore, it can be utilised as an emulsifier, stabiliser and fat substitute in the food industry (Lu et al ., 2021). We speculated that a combination of sodium caseinate and esterified starch acetate would have the necessary solubility and emulsification to enhance the performance of single‐wall material.…”

Preparation of ethyl cellulose–glycerol tribenzoate microcapsules in CO2/N2‐switchable hydrophilicity solvent and solvent recycling

“…Yue Pu et al 47 prepared low-temperature phase change microcapsules with a water core and ethyl cellulose wall by the solvent diffusion method. Besides, there are some studies, [48][49][50][51] in which volatile or non-recyclable solvents are used in varying degrees in the preparation of microcapsules, which leads to solvent pollution or resource waste to a certain extent.…”