Mora-Gutierrez Adela, Marquez Sixto A, Attaie Rahmat, Núñez de González Maryuri T, Jung Yoonsung, Woldesenbet Selamawit, Moussavi Mahta
Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA.
Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA.
Polymers (Basel). 2022 Jun 27;14(13):2600. doi: 10.3390/polym14132600.
Lutein is an important antioxidant that quenches free radicals. The stability of lutein and hence compatibility for food fortification is a big challenge to the food industry. Encapsulation can be designed to protect lutein from the adverse environment (air, heat, light, pH). In this study, we determined the impact of mixed biopolymer systems based on bovine and caprine caseins, yeast β-glucan, and maltodextrin as wall systems for microencapsulating lutein dispersed in emulsified lipid carriers by spray drying. The performance of these wall systems at oil/water interfaces is a key factor affecting the encapsulation of lutein. The highest encapsulation efficiency (97.7%) was achieved from the lutein microcapsules prepared with the mixed biopolymer system of caprine α-II casein, yeast β-glucan, and maltodextrin. Casein type and storage time affected the stability of lutein. The stability of lutein was the highest (64.57%) in lutein microcapsules prepared with the mixed biopolymer system of caprine α-II casein, yeast β-glucan, and maltodextrin, whereas lutein microcapsules prepared with the biopolymer system of bovine casein, yeast β-glucan, and maltodextrin had the lowest (56.01%). The stability of lutein in the lutein microcapsules dramatically decreased during storage time. The antioxidant activity of lutein in the lutein microcapsules was closely associated with the lutein concentration.
叶黄素是一种重要的抗氧化剂，能够淬灭自由基。叶黄素的稳定性以及其在食品强化中的兼容性对食品工业来说是一个巨大的挑战。可以通过包封设计来保护叶黄素免受不利环境（空气、热、光、pH值）的影响。在本研究中，我们测定了基于牛和羊酪蛋白、酵母β-葡聚糖以及麦芽糊精的混合生物聚合物体系作为壁材系统，对分散在乳化脂质载体中的叶黄素进行喷雾干燥微胶囊化的影响。这些壁材系统在油/水界面的性能是影响叶黄素包封的关键因素。用羊α-II酪蛋白、酵母β-葡聚糖和麦芽糊精的混合生物聚合物体系制备的叶黄素微胶囊实现了最高的包封效率（97.7%）。酪蛋白类型和储存时间影响叶黄素的稳定性。用羊α-II酪蛋白、酵母β-葡聚糖和麦芽糊精的混合生物聚合物体系制备的叶黄素微胶囊中叶黄素的稳定性最高（64.57%），而用牛酪蛋白、酵母β-葡聚糖和麦芽糊精的生物聚合物体系制备的叶黄素微胶囊中叶黄素的稳定性最低（56.01%）。在储存期间，叶黄素微胶囊中叶黄素的稳定性显著下降。叶黄素微胶囊中叶黄素的抗氧化活性与叶黄素浓度密切相关。
