Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
- Authors
- Jeong, Su-Jin; Kim, Sunbin; Echeverria-Jaramillo, Esteban; Shin, Weon-Sun
- Issue Date
- Nov-2021
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Carotenoids; Chlamydomonas reinhardtii; Ethyl lauroyl alginate (LAE); Polysorbate 80 (Tween 80); Sodium dodecyl sulfate (SDS)
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.12, pp.1509 - 1518
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 30
- Number
- 12
- Start Page
- 1509
- End Page
- 1518
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/140542
- DOI
- 10.1007/s10068-021-00987-9
- ISSN
- 1226-7708
- Abstract
- 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 zeta-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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