Solubilization Patterns of Lutein and Lutein Esters in Food Grade Nonionic Microemulsions

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• 作者：Idit Amar ; Abraham Aserin ; and Nissim Garti
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：July 30, 2003
• 年：2003
• 卷：51
• 期：16
• 页码：4775 - 4781
• 全文大小：134K
• 年卷期：v.51,no.16(July 30, 2003)
• ISSN：1520-5118

文摘

Lutein, a naturally occurring carotenoid, is widely distributed in fruits and vegetables and is particularlyconcentrated in the Tagetes erecta flower. Epidemiological studies suggest that a high lutein intake(6 mg/day) increases serum levels that are associated with a lower risk of cataract and age-relatedmacular degeneration. Lutein can either be free or esterified (myristate, palmitate, or stearate). Bothare practically insoluble in aqueous systems, and their solubility in food grade solvents (oils) is verylimited, resulting is low bioavailability. To improve its solubility and bioavailability, lutein was solubilizedin U-type food grade microemulsions based on ethoxylated sorbitan fatty acid esters, glycerol, R-(+)-limonene, and ethanol. Some of the main findings are as follows: (1) reverse micellar and W/Ocompositions solubilized both luteins better than an O/W microemulsion, and maximum solubilizationis obtained within the bicontinuous phase; (2) free lutein is solubilized better than the esterified one,in the W/O microemulsions, whereas the esterified lutein is better accommodated within the O/Wmicroemulsion; (3) vegetable oils decrease the solubilization of free lutein; (4) glycerol and alcoholenhance the solubilization of both luteins; (5) solubilization is surfactant-dependent in all mesophasestructures, but its strongest effect is in the bicontinuous phase.Keywords: Lutein; microemulsion; solubilization; nonionic emulsifier