Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules‐lecithin complex

Abstract

BACKGROUND Egg yolk granules (EYGs)‐soy lecithin (SL) complex is a newly developed delivery system that is effective for improving the storage stability of hydrophobic bioactive compounds. However, the formation mechanism of EYGs and SL complex and its effect on the gastrointestinal fate of lutein‐loaded emulsions needs to be investigated further. RESULTS Adding SL greatly improved the surface activity of the EYGs, as evidenced by reduced surface tension and an increased adsorption rate to the oil/water interface. Hydrophobic interaction was the dominant force in the formation of EYG‐SL complex, with hydrogen and ionic bonds playing complementary roles. Using the EYG‐SL complex, stable oil‐in‐water emulsions were formed and exhibited an enhanced retention ratio and bioaccessibility of lutein after simulated digestion. Correlation analysis demonstrated that the additional anti‐oxidant activity as a result of EYGs was responsible for the high retention of lutein, whereas low surface tension facilitated the micellization of bioaccessible lutein. CONCLUSION The present study shows that the EYG and SL have a synergistic effect with respect to improving the retention ratio and bioaccessibility of lutein in emulsions stabilized by EYG‐SL complex after digestion and this will guide the development of value‐added oil‐in‐water emulsion products using protein‐lecithin complex as a promising nutrient delivery vehicle. © 2022 Society of Chemical Industry.

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

“…Nonpolar lipid molecules in phospholipids could form complexes through hydrophobic interactions with proteins that effectively reduced oil-water interfacial tension compared to simple proteins. For instance, complexes were formed using hydrophobic interaction between soybean lecithin and egg yolk particles, significantly improving egg yolk particles' adsorption capacity at the oil-water interface and enhancing emulsion stability (Li, Chang, et al, 2022). The hydrophobicity of WP could be enhanced through its interaction with soybean lecithin via hydrophobic interaction and hydrogen bonding that altered the secondary structure of WP.…”

Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO3 loaded solid‐in‐oil‐in‐water emulsion during simulated in vitro digestion

“…Common liquid food delivery systems include nanoemulsions, emulsions, multiple emulsions, nanocarriers, liposomes, etc 5‐7 . For instance, oil‐in‐water (O/W) emulsions were used to deliver lutein to improve its retention ratio and bioaccessibility after simulated digestion 8 . The solid‐in‐oil‐in‐water (S/O/W) emulsion is a new method for encapsulating solid‐phase nutrients into liquid foods, which can effectively improve the dispersion stability of solid‐phase nutrients and thus ensure good properties of liquid foods 9‐12 .…”

“…[5][6][7] For instance, oil-inwater (O/W) emulsions were used to deliver lutein to improve its retention ratio and bioaccessibility after simulated digestion. 8 The solid-in-oil-in-water (S/O/W) emulsion is a new method for encapsulating solid-phase nutrients into liquid foods, which can effectively improve the dispersion stability of solid-phase nutrients and thus ensure good properties of liquid foods. [9][10][11][12] It is therefore necessary to carefully design the delivery vehicle to achieve better digestion and absorption based on the physicochemical properties of functional factors and the real application scenarios in the actual system.…”