#Beta moisture emulsion free

Additionally, whey protein is costly and can improve the nutritional values.

WPI is less efficient than casein to stabilize lutein, but use of WPI is more efficiently to protect the lutein from color degradation during storage. Whey protein isolate (WPI) is a commercially available protein product that contains over 90% of protein. The whey protein and casein are the most protein components in milk, both of which are good emulsifiers to prepare stable lutein-loaded emulsions. The milk protein is an important additive in many products. Selecting proper packaging materials is important for the stability and bioaccessibility of the bioactive compounds. Incorporation of lutein into a protective matrix is a promising means to address these problems, for example, micro-capsulation of lutein with porous starch and gelatin mixture using spray drying, encapsulation of lutein with hydroxypropylmethyl cellulose phthalate by supercritical antisolvent method, formation of lipid nanoparticles of lutein for dermal delivery by high pressure homogenization and encapsulation of lutein into emulsions using different emulsifiers like polyvinylpyrrolidone, soy protein isolate, whey protein products, etc. Unfortunately, the application of lutein is limited due to its poor solubility in aqueous phase and instability under certain conditions like oxygens, heat, light or humidity. Since lutein is not rich in our common diet, adding certain carotenoids into our foods is therefore recommended. In addition, high intake of lutein can reduce the risk of cardiovascular diseases, cancers, as well as other diseases like atherosclerosis. Because of the presence of lutein in the eye tissue, lutein supplementation can help reduce the risk of some age-related eye diseases including cataract and macular degeneration. Supplementation with lutein can lead to an increment of lutein concentration in human serum and increase the optical density in the retina.

#Beta moisture emulsion free

Free or unesterified lutein obtained from the foods is transported and stored in the liver or in tegumentary sites as di-esterified lutein. Carotenoids cannot be synthesized de novo in body and have to be obtained from the diet. They are commercially extracted from the Marigold flowers ( Tagetes erecta) for production of orange colorings for the food and beverage industries and dietary supplements. Lutein is a hydrophobic carotenoid abundantly present in dark green leafy vegetables. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Ĭompeting interests: The authors have declared that no competing interests exist. 451160301317) and partly by Startup Funds to Overseas Doctorate Talents Plan B (Grant No. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.ĭata Availability: All relevant data are within the paper.įunding: The research was partly supported by the Fundamental Research Funds for Young Researchers (Grant No. Received: NovemAccepted: JanuPublished: February 7, 2018Ĭopyright: © 2018 Zhao et al. PLoS ONE 13(2):Įditor: Chao Qiu, Fudan University, CHINA In conclusion, our whey protein based nano-emulsion system provides a promising strategy for encapsulation of lutein or other hydrophobic bioactive molecules to expand their applications.Ĭitation: Zhao C, Shen X, Guo M (2018) Stability of lutein encapsulated whey protein nano-emulsion during storage. The lutein content of the system was reduced by only 4% after four weeks storage at 4☌. The WPI based nano-emulsion system showed stable physiochemical stability during the storage at 4☌. Results showed that the PWP based nano-emulsion system was not stable in the tested Oil/Water/Ethanol system indicated by the appearance of stratification within only one week. We measured the particle size, zeta-potential, physical stability and lutein content change. Hereby we generated lutein loaded nano-emulsions using whey protein isolate (WPI) or polymerized whey protein isolate (PWP) with assistance of high intensity ultrasound and evaluate their stability during storage at different conditions. However, the application of lutein is limited due to its poor solubility in water and instability under certain conditions during storage. Lutein is a hydrophobic carotenoid that has multiple health functions.