Preparation of lutein-loaded particles for improving solubility and stability by Polyvinylpyrrolidone (PVP) as an emulsion-stabilizer

Zhao, Chao; Cheng, Hui; Jiang, Pengfei; Yao, Yijing; Han, Jing

doi:10.1016/j.foodchem.2014.01.086

Cited by 82 publications

(30 citation statements)

References 22 publications

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“…Moreover, lutein has lipophilic character with low water solubility, which leads to low absorption in the gastrointestinal tract, compromising its bioavailability . Emulsions have been reported to improve the absorption of lutein . A successful delivery system intended for commercial applications must remain physically and chemically stable when experiencing all sorts of external conditions during the process of food product manufacture, transport, storage and utilization, such as exposure to light, thermal processing, ingredient interactions and pH changes.…”

Section: Introductionmentioning

confidence: 99%

“…[8][9][10] Emulsions have been reported to improve the absorption of lutein. [11][12][13][14][15][16] A successful delivery system intended for commercial applications must remain physically and chemically stable when experiencing all sorts of external conditions during the process of food product manufacture, transport, storage and utilization, such as exposure to light, thermal processing, ingredient interactions and pH changes. Encapsulation is a procedure that has been applied to bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

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Development and evaluation of lutein‐loaded alginate microspheres with improved stability and antioxidant

Huang

Bai

et al. 2019

J Sci Food Agric

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Background Lutein has been of great interest to the food processing and pharmaconutrient industries owing to its beneficial effects on human health. However, lutein is very sensitive to heat, light, pH and oxidative conditions, which limits its application in food systems. The present study aimed to prepare lutein–alginate microspheres by a calcium chloride gelation method with the purpose of improving the stability and antioxidant abilities of lutein. Results The loading capacity of lutein in the microspheres was approximately 5.3% (w/w) and the entrapment efficiency was about 63%. The loaded microspheres were nearly spherical with an average size of 150 μm. They exhibited a crimped surface by scanning electron microscopy. The lutein was in amorphous state by X‐ray powder diffraction. Analysis by Fourier transform infrared spectroscopy and molecular docking revealed an intermolecular hydrogen bond interaction between lutein and sodium alginate. In vitro release experiments showed that the microspheres presented slower release at acidic conditions than at neutral intestinal conditions. The 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity of the microencapsulated lutein was higher than that of free lutein. The stability of lutein in the microspheres was improved significantly when compared with that of free lutein at various temperatures. Conclusion The present work successfully developed well‐protected lutein–alginate microspheres. This indicates that it is feasible to use microspheres loaded with lutein as antioxidant functional ingredients in food products. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development and evaluation of lutein‐loaded alginate microspheres with improved stability and antioxidant

Huang

Bai

et al. 2019

J Sci Food Agric

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“…Instead, its sodium salt is used for industrial applications because of its enhanced solubility (Banerjee, Bhatt, Ravindra, & Desiraju, 2005). As such, solubility enhancement technologies are an indispensable part of ingredient applications and have been well studied in both foods and drugs (Esmaili et al, 2011;Gupta, Agashe, Asthana, & Jain, 2006;Leuner & Dressman, 2000;Upreti, Strassburger, Chen, Wu, & Prakash, 2011;Zhao, Cheng, Jiang, Yao, & Han, 2014).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the solubility enhancement mechanism of rebaudioside D using a solid dispersion technique with potassium sorbate as a carrier

Pang

Zhang

et al. 2015

Food Chemistry

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“…The concentration of lutein ester in the sunflower oil was reduced to 5.00 μg/g after 9 days, while the corresponding concentration for the oleogel developed by 12% monostearin was 59.13 μg/g. The degradation rate constants (k) of lutein ester for all the samples could be calculated by the following the first‐order degradation kinetic model (Zhao, Cheng, Jiang, Yao, & Han, ):

\ln ({normalC}_{normalt} / {normalC}_{0}) = \pm k t

…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

et al. 2019

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The marigold (Tagetes erecta L.) flower is rich in lutein ester with many health‐promoting activities. In this study, the effects of vegetable oil type and extracting the temperature on the extraction efficiency of lutein ester in the marigold flower were evaluated. Then, the structuring of the lutein ester‐loaded sunflower oil with the addition of different amounts of monostearin and cooling temperatures (4 and 20°C) was investigated. The XRD analysis suggested that these oleogels were stabilized by the network formed by monostearin crystals in the sunflower oil. The textural properties (firmness, cohesiveness, and hardness) of oleogels were positively related to the monostearin dosage, but negatively related to the cooling temperature. According to the rheological results, the oleogels belonged to the pseudoplastic gel and their gelation temperature (Tg) was only related to the concentration of monostearin. The light stability of lutein ester in the oleogels was also significantly improved in a monostearin dosage‐dependent manner. Practical applications The edible lutein ester‐loaded oleogel for foods developed by structuring the sunflower oil with monostearin is introduced in this study. Its texture and rheological properties can be adjusted to cater to different requirements in the food industry by changing the monostearin dosage and cooling temperature. This study provides a reference for the development of other liposoluble nutraceuticals.

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Preparation of lutein-loaded particles for improving solubility and stability by Polyvinylpyrrolidone (PVP) as an emulsion-stabilizer

Cited by 82 publications

References 22 publications

Development and evaluation of lutein‐loaded alginate microspheres with improved stability and antioxidant

Development and evaluation of lutein‐loaded alginate microspheres with improved stability and antioxidant

Investigation of the solubility enhancement mechanism of rebaudioside D using a solid dispersion technique with potassium sorbate as a carrier

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

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