Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

Lutein (L) and zeaxanthin (Z), as macular pigments, are water-insoluble, chemically unstable, and have low bioaccessibilities; they are often emulsified to overcome these limitations. This study investigated the impact of various emulsifiers (ethyl lauroyl arginate (LAE); Tween 80; and sodium dodecy...

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Veröffentlicht in:	Food science and biotechnology 2021-11, Vol.30 (12), p.1509-1518
Hauptverfasser:	Jeong, Su-Jin, Kim, Sunbin, Echeverria-Jaramillo, Esteban, Shin, Weon-Sun
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioavailability Chemistry Chemistry and Materials Science Digestibility Emulsifiers Emulsions Food Science Lutein Nutrition Physicochemical properties Pigments Pollutants Research Article Sodium dodecyl sulfate Sodium lauryl sulfate Stability Surfactants Zeaxanthin
Online-Zugang:	Volltext
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