Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates

Lutein is incorporated into foods as a natural yellow pigment and nutraceutical. The introduction of lutein into many foods and beverages, however, is problematic because of its strong hydrophobicity and poor chemical stability. In this research, lutein‐loaded nanoemulsions were prepared to overcome this problem. Casein‐dextran Maillard conjugates or physical complexes were utilized as emulsifiers, while either medium chain triglycerides (MCT) or grape seed oil (GSO) were used as carrier oils. The impact of resveratrol addition on nanoemulsion stability was also examined. The influence of storage temperature, pH, and CaCl2 concentration on the chemical and physical stability of the nanoemulsions was measured. The casein‐dextran conjugates were highly effective at improving the physical resistance of the nanoemulsions to environmental stresses, but had a detrimental effect on their color stability. Conversely, nanoemulsions prepared from casein‐dextran physical complexes were unstable around the protein's isoelectric point (pH 4.6), as well as upon addition of CaCl2. Incorporation of resveratrol and GSO into the nanoemulsions decreased lutein degradation and color fading at all temperatures. This study shows that casein‐dextran conjugates are highly effective at improving the physical stability of lutein‐loaded nanoemulsions, while resveratrol and GSO are effective at improving their chemical stability. Practical Application Lutein can be used by the food industry to create “clean label” and functional food products. The major challenges in incorporating lutein in foods are its poor chemical stability and its high hydrophobicity, which makes it difficult to incorporate. Emulsion‐based delivery systems assembled from natural ingredients may address these challenges. In this study, the impact of Maillard conjugates fabricated from caseinate and dextran, as well as resveratrol addition, on the formation and stability of lutein‐enriched nanoemulsions was determined. The information obtained from this study will help the formulation of more effective functional foods and beverage products.