Please use this identifier to cite or link to this item: https://doi.org/10.3390/foods10112646
Title: Encapsulation of lutein via microfluidic technology: Evaluation of stability and in vitro bioaccessibility
Authors: Yao, Yuanhang
Lin, Jiaxing Jansen 
Chee, Xin Yi Jolene
Liu, Mei Hui
Khan, Saif A. 
Kim, Jung Eun 
Keywords: Bioaccessibility
Encapsulation
Lutein
Microfluidics
Stability
Issue Date: 1-Nov-2021
Publisher: MDPI
Citation: Yao, Yuanhang, Lin, Jiaxing Jansen, Chee, Xin Yi Jolene, Liu, Mei Hui, Khan, Saif A., Kim, Jung Eun (2021-11-01). Encapsulation of lutein via microfluidic technology: Evaluation of stability and in vitro bioaccessibility. Foods 10 (11) : 2646. ScholarBank@NUS Repository. https://doi.org/10.3390/foods10112646
Rights: Attribution 4.0 International
Abstract: Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Foods
URI: https://scholarbank.nus.edu.sg/handle/10635/232374
ISSN: 2304-8158
DOI: 10.3390/foods10112646
Rights: Attribution 4.0 International
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