Solubilization Patterns of Lutein and Lutein Esters in Food Grade Nonionic Microemulsions.

Citation:

Idit Amar, Abraham Aserin, and Nissim. Garti. 2003. “Solubilization Patterns of Lutein and Lutein Esters in Food Grade Nonionic Microemulsions.” Journal of Agricultural and Food Chemistry, 51, 16, Pp. 4775–4781.

Abstract:

To improve its soly. and bioavailability, lutein was solubilized in U-type food grade microemulsions based on ethoxylated sorbitan fatty acid esters, glycerol, R-(+)-limonene, and ethanol. Reverse micellar and W/O compns. solubilized both lutein and lutein ester better than an O/W microemulsion, and max. solubilization was obtained within the bicontinuous phase. Free lutein was solubilized better than the esterified lutein in the W/O microemulsions, whereas the esterified lutein was better accommodated within the O/W microemulsion. Vegetable oils decreased the solubilization of free lutein. Glycerol and alc. enhanced the solubilization of both luteins. Solubilization was surfactant-dependent in all mesophase structures, but its strongest effect was in the bicontinuous phase. [on SciFinder(R)]
Last updated on 05/27/2020