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KMID : 1007520210300121509
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Food Science and Biotechnology
2021 Volume.30 No. 12 p.1509 ~ p.1518
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Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
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Jeong Su-Jin
Kim Sun-Bin
Echeverria-Jaramillo Esteban
Shin Weon-Sun
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Abstract
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Lutein (L) and zeaxanthin (Z), as macular pigments, are water-insoluble, chemically unstable, and have low bioaccessibilities; they are often emulsified to overcome these limitations. This study investigated the impact of various emulsifiers (ethyl lauroyl arginate (LAE); Tween 80; and sodium dodecyl sulfate (SDS)) on the physicochemical properties and in vitro digestibilities of L/Z-fortified oil-in-water emulsions. Droplet aggregation and creaming extents were dependent on the emulsifier type. The ζ-potentials of emulsions stabilized by LAE, Tween 80, and SDS were?+?87,???26, and???95 mV, respectively. SDS-stabilized emulsion had the smallest particles, while the particle sizes for the LAE- and Tween 80-stabilized emulsions were larger and not significantly different. The rates of L/Z degradation were sensitive to the emulsifier type and to heat, not to light. The L/Z bioaccessibility was the highest for the Tween 80 emulsion. Surfactants should therefore be carefully selected to optimize L/Z physicochemical stability and bioaccessibility in emulsions.
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KEYWORD
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Carotenoids, Chlamydomonas reinhardtii, Ethyl lauroyl alginate (LAE), Polysorbate 80 (Tween 80), Sodium dodecyl sulfate (SDS)
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