Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
DC Field | Value | Language |
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dc.contributor.author | Jeong, Su-Jin | - |
dc.contributor.author | Kim, Sunbin | - |
dc.contributor.author | Echeverria-Jaramillo, Esteban | - |
dc.contributor.author | Shin, Weon-Sun | - |
dc.date.accessioned | 2022-07-06T11:42:41Z | - |
dc.date.available | 2022-07-06T11:42:41Z | - |
dc.date.created | 2021-12-08 | - |
dc.date.issued | 2021-11 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/140542 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Shin, Weon-Sun | - |
dc.identifier.doi | 10.1007/s10068-021-00987-9 | - |
dc.identifier.scopusid | 2-s2.0-85118216571 | - |
dc.identifier.wosid | 000712208400001 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.12, pp.1509 - 1518 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 30 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 1509 | - |
dc.citation.endPage | 1518 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002775472 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | DELIVERY-SYSTEMS IMPACT | - |
dc.subject.keywordPlus | SODIUM DODECYL-SULFATE | - |
dc.subject.keywordPlus | INTESTINAL LIPOLYSIS | - |
dc.subject.keywordPlus | WATER EMULSIONS | - |
dc.subject.keywordPlus | LUTEIN | - |
dc.subject.keywordPlus | CAROTENOIDS | - |
dc.subject.keywordPlus | ZEAXANTHIN | - |
dc.subject.keywordPlus | BIOAVAILABILITY | - |
dc.subject.keywordPlus | ANTIOXIDANTS | - |
dc.subject.keywordPlus | OXIDATION | - |
dc.subject.keywordAuthor | Carotenoids | - |
dc.subject.keywordAuthor | Chlamydomonas reinhardtii | - |
dc.subject.keywordAuthor | Ethyl lauroyl alginate (LAE) | - |
dc.subject.keywordAuthor | Polysorbate 80 (Tween 80) | - |
dc.subject.keywordAuthor | Sodium dodecyl sulfate (SDS) | - |
dc.identifier.url | https://link.springer.com/article/10.1007/s10068-021-00987-9 | - |
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