Preparation and characterization of lutein functional salt by microemulsion stabilized by whey protein isolate and maltodextrin: Exploration of a novel dietary nutritional supplement.

Excessive salt intake has become one of the leading causes of various non-communicable diseases such as hypertension and cardiovascular diseases. Researchers have been looking for alternative ways to reduce sodium intake without compromising the sensory properties of food. One promising approach is to develop hollow salts, which can provide the same salty taste while significantly reducing sodium consumption. Hollow salts were developed using microemulsion stabilized by whey protein isolate (WPI) and maltodextrin (MD) via spray drying in this study. The Maillard reaction between WPI and MD was confirmed through grafting and browning degree measurements. Optical microscopy revealed that the WPI-MD emulsion had more uniform droplet sizes, producing hollow salt particles with a size about 5 to 15 μm. Scanning electron microscopy images confirmed the successful formation of the hollow structure, while energy dispersive spectroscopy results showed that the surface of the salt microspheres was mainly composed of sodium and chlorine elements. The use of MD improved the stability and prevented agglomeration of hollow salt. Lutein functional salt was successfully prepared with a high encapsulation efficiency about 77.57 %, excellent antioxidant activity, and stability. In conclusion, this study demonstrated that stable lutein functional salt can be prepared using WPI and MD spray drying methods.