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)]