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Session: Cultivating Carotenoid Insights in Foods, Model Systems, and Humans (Poster Theater Flash Session 2)

(PTFS02-01-24) Improved Stability and In Vitro Bioaccessibility of Lutein in Emulsions Stabilized by Octenylsuccinylated Starch and Pea Protein Isolate

Saturday, June 29, 2024
5:00 PM – 5:04 PM CT
Location:  W185A-C
ELPC

    Presenting Author(s)

  • Sayma Alam, Ph.D Student (she/her/hers)

    Graduate Teaching Assistant
    The University of Alabama
    Tuscaloosa, Alabama, United States

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • Yanqi Zhang, PhD

    Postdoctoral Associate
    Case Western Reserve University
    Tuscaloosa, Alabama, United States

  • LK

    Lingyan Kong, Ph.D.

    Assistant Professor
    University of Alabama
    Tuscaloosa, Alabama, United States

  • LT

    Libo Tan, Ph.D.

    Assistant Professor
    The University of Alabama
    Tuscaloosa, Alabama, United States

Objectives: The utilization of lutein as a fortification in infant formula is limited due to its susceptibility to chemical deterioration under high temperature, oxygen, and light exposure. The aim of the study is to develop a lutein emulsion stabilized by octenylsuccinylated starch (OSS) and pea protein isolate (PPI) to improve lutein's chemical stability and bioaccessibility.

Methods: A simplex-centroid mixture design was used to evaluate the proportions of OSS, PPI, and water in the aqueous phase on the properties of the emulsions. Lutein was dissolved into olive oil to obtain a 0.1% (w/v) of lutein ester in oil solution, which was then combined with the aqueous phase at a fixed 70% oil volume fraction and homogenized at 20000 rpm to prepare the emulsions. Visual appearance and emulsification index were used to indicate the successful formation of emulsion. The emulsion samples were tested for droplet size and distribution, in vitro infant bioaccessibility, thermal stability, and photostability after 7 days of storage at room temperature. For all the tests, free lutein dissolved in olive oil was used as the control.

Results: Homogenous lutein emulsions were formed by three compositions. The mean droplet size of the three samples was 0.98 ± 0.84, 1.33 ± 0.99, and 1.08 ± 0.92μm, respectively. The in vitro bioaccessibility for the lutein emulsions was 69%, 52%, and 63%, respectively; in the control group, it was 56%. After 7 hours of thermal treatment, lutein retention in the three emulsions was 90%, 95%, and 100%, respectively, whereas that in the control group was merely 69%. Following a 7-hour UV treatment, the three emulsions displayed retention rates of lutein of 82%, 94%, and 84%, respectively, while only 69% were retained in the control group.

Conclusions: In conclusion, OSS and PPI provide enhanced physical and chemical stability of lutein emulsion that can be extended to formulate lutein-fortified infant formula.

Funding Sources: USDA-NIFA