文献类型：期刊文献

英文题名：Sodium caseinate and OSA-modified starch as carriers for the encapsulation of lutein using spray drying to improve its water solubility and stability

作者：Zhang, Bo[1,2];Yao, Yishun[2];Lu, Yifan[2];Xu, Yanfeng[2];Li, Wenhao[2];Yan, Wenjie[1]

第一作者：张斌;张波;Zhang, Bo

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2022

卷号：57

期号：10

起止页码：6409-6421

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20223012394077);Scopus(收录号：2-s2.0-85134411065);WOS:【SCI-EXPANDED(收录号:WOS:000827939600001)】；

基金：This work was financially supported by the National Key Research and Development Program (2017YFD0401203-01). Additionally, we thank the Teaching and Research Core Facility at the College of Food Science and Engineering and Life Science Research Core Services in NWAFU for technical support.

语种：英文

外文关键词：Encapsulation; lutein; OSA starch; sodium caseinate; stability

摘要：Lutein is a fat-soluble substance with plentiful unsaturated carbon-carbon double bonds in the chemical structure. Spray-drying formulations of lutein emulsions stabilised by a mixture of sodium caseinate (CS) and octenyl succinic anhydride-modified starch (OS) yield lutein microcapsules. The yield (19.3-65.8%), encapsulation efficiency (74.7-82.9%), moisture (0.92-3.50%), wettability (226.8-392.4 s) and solubility (65.3-95.7%) were obtained in this study. The formulations with CS:OS (7:3) presented the excellent encapsulation efficiency (82.9%), glass transition temperatures (126.77 degrees C) and retention rate at 50 degrees C (80.51%), 25 degrees C (82.49%), and 4 degrees C (90.68%), and in UV light (75.44%) and lightness (80.40%) after 15 days. Based on the study, encapsulation would be an alternative for generating high value-added products and could promote lutein's use as a functional ingredient with a 'clean label'.