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Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

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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 ζ-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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Authors and Affiliations

  1. Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Republic of Korea

    Su-Jin Jeong, Sunbin Kim, Esteban Echeverria-Jaramillo & Weon-Sun Shin

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  1. Su-Jin Jeong
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  2. Sunbin Kim
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  3. Esteban Echeverria-Jaramillo
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  4. Weon-Sun Shin
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Correspondence to Weon-Sun Shin.

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Jeong, SJ., Kim, S., Echeverria-Jaramillo, E. et al. Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion. Food Sci Biotechnol 30, 1509–1518 (2021). https://doi.org/10.1007/s10068-021-00987-9

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