首页|Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein
Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein
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NSTL
Elsevier
The purpose of this study was to evaluate the physicochemical stability and potential gastrointestinal fate of the lutein-enriched high internal phase emulsions (LE-HIPE) stabilized by egg yolk-modified starch complex. Results showed that the physical stability and lutein retention of the LF-HIPE stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) or egg yolk-octenyl succinic anhydride starch (EY-OSA) complex were both significantly improved at 4 degrees C. However, the LE-HIPE stabilized by EY-HPDSP complex showed better physical stability, lower lipid oxidation and higher lutein retention during storage at 37 degrees C than that stabilized by EY-OSA complex, which was related with the results of smaller droplets, more restricted water and oil protons for the former. In vitro digestion results showed that high level of HPDSP in LE-HIPE was beneficial to the improvement of the bioaccessibility of lutein. These results could be useful in the development of nutrient delivery system based on egg yolk-modified starch complex stabilized HIPE.
High internal phase emulsionEgg yolk-modified starch complexLuteinOxidative stabilityBioaccessibility
NSTL
Elsevier
