Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein
Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:...
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| Format: | Article |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/1/65 |
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| author | Yifan Lu Bo Zhang Huishan Shen Xiangzhen Ge Xiangxiang Sun Qian Zhang Xiuyun Zhang Zhuangzhuang Sun Wenhao Li |
| author_facet | Yifan Lu Bo Zhang Huishan Shen Xiangzhen Ge Xiangxiang Sun Qian Zhang Xiuyun Zhang Zhuangzhuang Sun Wenhao Li |
| author_sort | Yifan Lu |
| collection | DOAJ |
| description | Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients. |
| first_indexed | 2024-03-10T03:41:55Z |
| format | Article |
| id | doaj.art-d6c2ed9e503646f0b78e385e84dc10aa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:41:55Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d6c2ed9e503646f0b78e385e84dc10aa2023-11-23T11:30:55ZengMDPI AGFoods2304-81582021-12-011116510.3390/foods11010065Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of LuteinYifan Lu0Bo Zhang1Huishan Shen2Xiangzhen Ge3Xiangxiang Sun4Qian Zhang5Xiuyun Zhang6Zhuangzhuang Sun7Wenhao Li8College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Xianyang 712100, ChinaLutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients.https://www.mdpi.com/2304-8158/11/1/65luteinsodium caseinateacetylated mung bean starchmicrocapsule |
| spellingShingle | Yifan Lu Bo Zhang Huishan Shen Xiangzhen Ge Xiangxiang Sun Qian Zhang Xiuyun Zhang Zhuangzhuang Sun Wenhao Li Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein Foods lutein sodium caseinate acetylated mung bean starch microcapsule |
| title | Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein |
| title_full | Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein |
| title_fullStr | Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein |
| title_full_unstemmed | Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein |
| title_short | Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein |
| title_sort | sodium caseinate and acetylated mung bean starch for the encapsulation of lutein enhanced solubility and stability of lutein |
| topic | lutein sodium caseinate acetylated mung bean starch microcapsule |
| url | https://www.mdpi.com/2304-8158/11/1/65 |
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