Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

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 th...

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Autores principales:	Yuanhang Yao, Jiaxing Jansen Lin, Xin Yi Jolene Chee, Mei Hui Liu, Saif A. Khan, Jung Eun Kim
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	lutein stability bioaccessibility encapsulation microfluidics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c7c56a875f2a47ffbf2ef87d2b4b7419
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spelling	oai:doaj.org-article:c7c56a875f2a47ffbf2ef87d2b4b74192021-11-25T17:33:48ZEncapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility10.3390/foods101126462304-8158https://doaj.org/article/c7c56a875f2a47ffbf2ef87d2b4b74192021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2646https://doaj.org/toc/2304-8158Inadequate 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.Yuanhang YaoJiaxing Jansen LinXin Yi Jolene CheeMei Hui LiuSaif A. KhanJung Eun KimMDPI AGarticleluteinstabilitybioaccessibilityencapsulationmicrofluidicsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2646, p 2646 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	lutein stability bioaccessibility encapsulation microfluidics Chemical technology TP1-1185
spellingShingle	lutein stability bioaccessibility encapsulation microfluidics Chemical technology TP1-1185 Yuanhang Yao Jiaxing Jansen Lin Xin Yi Jolene Chee Mei Hui Liu Saif A. Khan Jung Eun Kim Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility
description	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.
format	article
author	Yuanhang Yao Jiaxing Jansen Lin Xin Yi Jolene Chee Mei Hui Liu Saif A. Khan Jung Eun Kim
author_facet	Yuanhang Yao Jiaxing Jansen Lin Xin Yi Jolene Chee Mei Hui Liu Saif A. Khan Jung Eun Kim
author_sort	Yuanhang Yao
title	Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility
title_short	Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility
title_full	Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility
title_fullStr	Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility
title_full_unstemmed	Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility
title_sort	encapsulation of lutein via microfluidic technology: evaluation of stability and in vitro bioaccessibility
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c7c56a875f2a47ffbf2ef87d2b4b7419
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Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

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