Yuan Mengting, Yu Ya, Chen Ya, Wu Dongxu, Liu Yanan, Xu Jin, Sheng Bulei, Chen Sihan, Xue Xiuheng
School of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, China.
School of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, China..
Int J Biol Macromol. 2025 Sep;321(Pt 2):146029. doi: 10.1016/j.ijbiomac.2025.146029. Epub 2025 Jul 16.
Lutein is a fat-soluble carotenoid with diverse biological functions, due to poor water solubility and environmental sensitivity limited it applications in food industry. In this study, β-Lactoglobulin (β-Lg)/γ-polyglutamic acid (γ-PGA) composite emulsion was developed to encapsulate lutein. The best composite was obtained when the ratio of β-Lg and γ-PGA was 1: 1, the β-Lg/γ-PGA composite solution at this ratio was used to encapsulate lutein oil. The stability of the emulsion was investigated, and the results surface that when the water to oil ratio is 10: 4, lutein encapsulation efficiency can arrive at 88.4 %, and emulsification and centrifugal stability can arrive at 75 % and oxidative stability can arrive at 80 %. The storage stability concluded that the addition of γ-PGA can effectively improve the emulsification capacity of lutein. The lutein is released at a rate of 30 % in the gastric digestion phase, while the release rate in the intestinal fluid reaches 78 %. It indicated that the β-Lg/γ-PGA composite improved the stability and bioaccessibility of lutein. These properties provide a theoretical basis for the development of safe, stable food technologies.
