Lutein‐fortified potato soup and freeze‐dried lutein powder designed with supercritical carbon dioxide extract of yellow corn kernels are promising nutraceutical foods
Abstract:Yellow corn (Zea mays) kernels (fresh and preserved [120‐day stored]) were subjected to extraction of lutein employing supercritical carbon dioxide at 500 bar, 70°C for 90 min. The extract of preserved kernels possessed appreciably higher (21.42%) lutein content vis‐à‐vis that obtained from fresh samples. Either extract had desirable ratio of 3–3.47:1 of ω‐6/ω‐3 fatty acids. These extracts were then employed in designing new nutraceutical foods viz. a lutein‐rich food supplement (LFS) and a lutein‐fortified r… Show more
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