Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability
Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability
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DOI：
10.1016/j.foodchem.2015.10.018
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发表时间：
2016-04-01
期刊：
影响因子：
8.8
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
--
作者：
Davidov-Pardo, Gabriel;Gumus, Cansu Ekin;McClements, David Julian
叶黄素可作为天然色素或营养成分用于食品中，以改善眼睛健康。然而，由于其较差的水溶性和化学不稳定性，其应用受到了限制。考察了贮存温度和pH值对酪蛋白酸盐制备的富叶黄素乳剂理化稳定性的影响。乳状液(初始液滴直径=232 nm)在所有孵化温度(5-70℃)下保持物理稳定性，但叶黄素的化学降解随着温度的升高而增加(活化能=38kJ/MOP)。溶液的pH对乳状液的物理稳定性有很大的影响，导致液滴在4和5处聚集。相反，叶黄素的化学稳定性在很大程度上不受pH的影响，在pH为8时仅有轻微的降解。这一工作为合理设计亲油性天然染料和营养食品的乳剂递送系统提供了重要的信息。(C)2015爱思唯尔有限公司。保留所有权利。
Lutein may be utilized in foods as a natural pigment or nutraceutical ingredient to improve eye health. Nevertheless, its use is limited by its poor water-solubility and chemical instability. We evaluated the effect of storage temperature and pH on the physical and chemical stability of lutein-enriched emulsions prepared using caseinate. The emulsions (initial droplet diameter = 232 nm) remained physically stable at all incubation temperatures (5-70 degrees C); however the chemical degradation of lutein increased with increasing temperature (activation energy =38 kJ/mop. Solution pH had a major impact on the physical stability of the emulsions, causing droplet aggregation at 4 and 5. Conversely, the chemical stability of lutein was largely independent of the pH, with only a slight decrease in degradation at pH 8. This work provides important information for the rational design of emulsion-based delivery systems for a lipophilic natural dye and nutraceutical. (C) 2015 Elsevier Ltd. All rights reserved.