Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules

3.0 科研～小助 2025-09-01 6 4 3.02MB 12 页 1知币

侵权投诉

International Journal of Biological Macromolecules 220 (2022) 1–12

Available online 12 August 2022

Lutein encapsulated in whey protein and citric acid potato starch ester:

Construction and characterization of microcapsules

Wenqing Zhao

, Bo Zhang

, Wei Liang

, Xinyue Liu

, Jiayu Zheng

, Xiangzhen Ge

Huishan Shen

, Yifan Lu

, Xiuyun Zhang

, Zhuangzhuang Sun

, Gulnazym Ospankulova

Wenhao Li

Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F

University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China

Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Kazakhstan

ARTICLE INFO

Keywords:

Microcapsule

Lutein

Physicochemical property

ABSTRACT

The poor water solubility and stability of lutein limit its application in industry. Microencapsulation technology

is an excellent strategy to solve these problems. This study used citric acid esteried potato starch and whey

protein as an emulsier to prepare oil-in-water lutein emulsion, and microcapsules were constructed by spray

drying technology. The effects of different component proportions on microcapsules' microstructure, physical

and chemical properties, and storage stability were analyzed. Citrate esteried potato starch had good emulsi-

fying properties, and when compounded with whey protein, the encapsulation efciency (EE) of microcapsules

increased, and the embedding effect of lutein improved. After microencapsulation, the solubility of lutein

increased signicantly, reaching over 49.71 %, and gradually raised with more whey protein content. Further-

more, the high proportion of whey protein helped improve microcapsules' EE and thermal properties, with the

maximum EE reaching 89.36 %. The glass transition temperatures of microcapsules were all higher than room

temperature, which indicated that they keep a stable state under general storage conditions. The experimental

results of this study may provide a reference for applying lutein in food and other elds.

1. Introduction

Lutein, a carotenoid existing in the macular area of the retina, has the

reputation of “international gold” and is widely found in fruits, vege-

tables, owers, and other plants. Lutein has remarkable antioxidant

activity in vitro, reducing the incidence of age-related diseases [1].

Furthermore, in vitro experiments have conrmed the anti-

inammatory effect of lutein in peripheral blood mononuclear cells of

patients with coronary heart disease, suggesting that lutein has a po-

tential role in solving chronic inammation in patients with coronary

heart disease [2]. Meanwhile, Ma [3] found that supplementation of

lutein and zeaxanthin can improve the early dysfunction of the central

retina in patients with early AMD. Therefore, the encapsulation and

preparation of lutein delivery systems for improving human eye health

have positive prospects and implications. However, lutein is highly

unsaturated and will lose its original active function after being

oxidized. Furthermore, lutein has poor water solubility, so it is difcult

to apply to food based on water. Due to the low water solubility of lutein,

fat-rich formulations (emulsion systems) can reduce degradation in the

food matrix by limiting the presence of hydrophilic free radicals [4]. Luo

[5] prepared the lutein-glucosyl sativoside (stevia-G)-hydroxypropyl

methylcellulose (HPMC) complex by antisolvent precipitation in com-

bination with a dynamic high-pressure microuidic method. The results

showed that when the optimal mass ratio of lutein, stevia-G, and HPMC

was 1:40:0.5, the apparent solubility of lutein reached 2805.47 ±24.94

g/mL, which was about 5600 times of that of lutein crystal. However,

the problems of low bioavailability and poor stability remain to be

solved.

These problems have been gradually solved with the development

and maturity of microcapsule technology. The design and development

of a food microcapsule system have practical signicance and put for-

ward new requirements and challenges for edible embedding carriers. In

developing and utilizing new starch-based wall materials, the starch

ester is one of the microcapsule wall materials with broad prospects and

* Corresponding author.

E-mail address: liwenhao@nwsuaf.edu.cn (W. Li).

Contents lists available at ScienceDirect

International Journal of Biological Macromolecules

journal homepage: www.elsevier.com/locate/ijbiomac

https://doi.org/10.1016/j.ijbiomac.2022.08.068

Received 21 April 2022; Received in revised form 26 July 2022; Accepted 10 August 2022

International Journal of Biological Macromolecules 220 (2022) 1–12

development potential, with good emulsifying performance. It is also an

emulsier widely used in functional factor encapsulation systems.

Furthermore, potato starch is considered as an ideal raw material for

industrial production due to its wide availability, low price and envi-

ronmental friendliness. For example, Romero-Hernandez [6] used OSA

esteried taro starch as wall material and encapsulated avocado oil as a

lipophilic bioactive compound by spray drying to form microcapsules.

Citrate esteried starch is also one of the most crucial starch esters,

optimizing food processing performance and improving the texture and

sense of products. Lee [7] studied the effect of citrate esteried maca

starch as an O/W Pickering emulsion stabilizer. They found that it had a

small particle size and zeta potential and had high storage stability,

which indicated that citrate esteried starch could be used as a potential

substitute emulsier in the food industry. Zhang [8] used OSA starch as

an emulsier and wall material, and prepared β-carotene microcapsules

with a high load through wet grinding and spray drying coupling. Rocha

[9] used modied starch with lipophilic ingredients as an encapsulation

agent to microencapsulate lycopene by spray drying, which enhanced

the stability of lycopene and could release pigment in food. However,

the single modied starch wall material still lacks stability and solubi-

lity. Therefore, it is often used with protein or other colloids to increase

the encapsulation effect of microcapsules [10].

Whey protein has high nutritional value, easy digestion and ab-

sorption. It contains many active ingredients and has been applied in the

packaging carrier of various functional foods as an emulsier. It can

form a compact membrane structure in microencapsulation, effectively

package the core nutrients, protect the active ingredients from envi-

ronmental damage and slowly release them at specic locations [11].

Whey protein is an ideal wall material for encapsulating and delivering

nutrients due to its advantages of high nutritional value, excellent

functional properties, and anti-pepsin digestion [12]. Yi [13] studied the

interaction between whey protein isolation (WPI) and sodium caseinate

(SC) and hydrophobic lutein and their inuence on the chemical sta-

bility of lutein. The results showed that milk protein had a protective

effect on lutein against oxidation and decomposition, and the chemical

stability of lutein increased with the increase of protein concentration.

Liu [14] prepared whey protein nanoparticles and successfully encap-

sulated soy isoavones by the emulsication-evaporation method. The

encapsulation efciency reached 91.29 %–92.59 %, signicantly

improving the photochemical stability, antioxidant activity and

bioavailability of soy isoavones. Milk protein could be an effective

carrier of lipophilic health products.

At the same time, whey protein can also be used with carbohydrates

such as starch to encapsulate bioactive substances. For example, Sunil

[15] used a mixture of whey protein and carbohydrates (maltodextrin

and gum) to prepare a stable curcumin emulsion, spray-dried to obtain

curcumin microcapsules were resistant to simulated digestive digestion.

Furthermore, Cao [16] studied the effects of different concentrations of

acetylated tapioca starch and pH value on the droplet aggregation of a

multi-component emulsion mixture containing whey protein. After heat

treatment, whey protein can expose more hidden peptide and amino

acid side chains, indicating that the lipid droplets stabilized by heating

can induce higher apparent viscosity and rheological modulus than

natural lipid droplets, which improves the understanding of the basic

principle of high-quality, low-fat products. However, the application of

citrate esteried potato starch and whey protein in microcapsule wall

materials is still blank.

To avoid the instability and other defects caused by single-wall

materials, in this paper, citric acid was used as an esterifying agent to

modify potato starch, used citrate esteried starch compound whey

protein as wall material, and created lutein microcapsules by spray

drying technology. Medium-chain triglycerides (MCT) are naturally

present in foods such as palm kernel oil, coconut oil, and breast milk and

are one of the sources of dietary fat. MCT is very stable to oxidation at

both high and low temperatures and is often used as an oil phase. Pre-

vious studies have shown that the composition of wall materials

(protein: carbohydrate ratio) and technological conditions are necessary

to obtain stable microcapsules with ideal encapsulation efciency [17].

This study compared and analyzed the morphological structure, physi-

cochemical properties and storage stability of microcapsules prepared

with different proportions of whey protein and citric acid esteried

potato starch. In addition, the feasibility of the whey protein-citrate

esteried starch complex as the carrier of microcapsules was dis-

cussed. Hopefully, it will expand the application of lutein in food,

biology, pharmacy, and other industries and provide a reference for

improving the stability and water dispersibility of other fat-soluble

active ingredients.

2. Materials and methods

2.1. Materials

The potato was purchased from Haoyouduo supermarket (Yangling,

China). Whey protein (purity ≥80 %) was purchased from Bomei

Biotechnology Co., Ltd. (Hefei, China). Nile red (purity ≥98 %) was

purchased from Yuanye Biotechnology Co., Ltd. (Shanghai, China). All

chemicals and reagents utilized were of analytical grade.

2.2. Sample preparation

2.2.1. Starch isolating

Potato starch was prepared according to the method of Zhu & Cui

[18] with slight modications. Firstly, a certain amount of potatoes are

peeled, cleaned, pulped, left to stand, and settled for 4–5 h; the upper

layer slurry was removed, water was added to settle the starch, and

repeated washing and settling until the upper layer slurry was no longer

turbid, the settled starch was taken, dried in a 40 ◦C oven, crushed and

sieved (100

m sieve) to obtain a potato starch sample.

2.2.2. Preparation of citrate esteried potato starch

According to Xie [19], citrate esteried starch was prepared with

some adjustments. First, 100.0 g starch and 30.0 g citric acid (ac-

counting for 30 % of the dry weight of starch) were taken, and citric acid

was dissolved in 60 mL distilled water. Next, the pH was adjusted to 3.5

with 10 mol/L NaOH, and the volume was xed to 120 mL. Next, the

starch and citric acid solution were mixed, left at room temperature for

14 h, and then dried in an oven at 60 ◦C for 8 h. After the water content

reaches 5–10 % (w/w), it is transferred to a silk bottle, and the bottle cap

was unscrewed, reacted in an oven at 130 ◦C for 5 h, washed with

distilled water 3 times, dried, crushed, sieved with 100

m, and stored in

a vacuum bag for later use.

2.2.3. Determination of substitution degree of citrate esteried potato starch

The degree of substitution (DS) of citrate esteried potato starch was

determined by reference to Volkert [20] with some modications. First,

combine 2 g of starch with 20 mL of deionized water and add two drops

of phenolphthalein. Titrate to pink with 0.1 mol/L NaOH solution. Next,

added 25 mL of 0.5 mol/L NaOH solution, shaken at 25 ◦C for 60 min,

and titrated with 0.5 mol/L hydrochloric acids until the solution was

colorless. Using native starch as a control, the degree of substitution was

calculated by the following formula:

DS =162 ×A

100 M− (M−1) × A(1)

A=(V0−V1) × c×M

m×100 (2)

where V

is unmodied starch that consumes hydrochloric acid volume

(mL); V

is the modied starch that consumes hydrochloric acid volume

(mL); c is the hydrochloric acid concentration (mol/L); M is the molar

mass of substituents (citric acid: 175 g/mol); m is dry basis weight of

W. Zhao et al.

文档加载中……请稍候！
如果长时间未打开，您也可以点击刷新试试。

下载文档到电脑，查找使用更方便

1 知币 4人已下载

立即下载

Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules.pdf

共12页,预览4页

还剩页未读，继续阅读

Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules

相关推荐

开通VIP享超值会员特权

作者详情

相关内容

推荐作者

热门标签

举报选择: