Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

• Published in: Food science and biotechnology pp. 1509 - 1518
• Main Authors: 정수진, 김선빈, Esteban Echeverria-Jaramillo, 신원선
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.11.2021
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00988-8

Lutein (L) and zeaxanthin (Z), as macular pigments,are water-insoluble, chemically unstable, and havelow bioaccessibilities; they are often emulsified to overcomethese limitations. This study investigated the impactof various emulsifiers (ethyl lauroyl arginate (LAE);Tween 80; and sodium dodecyl sulfate (SDS)) on thephysicochemical properties and in vitro digestibilities ofL/Z-fortified oil-in-water emulsions. Droplet aggregationand creaming extents were dependent on the emulsifiertype. The f-potentials of emulsions stabilized by LAE,Tween 80, and SDS were ? 87, - 26, and - 95 mV,respectively. SDS-stabilized emulsion had the smallestparticles, while the particle sizes for the LAE- and Tween80-stabilized emulsions were larger and not significantlydifferent. The rates of L/Z degradation were sensitive to theemulsifier type and to heat, not to light. The L/Z bioaccessibilitywas the highest for the Tween 80 emulsion. Surfactants should therefore be carefully selected to optimizeL/Z physicochemical stability and bioaccessibility inemulsions. KCI Citation Count: 8