Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil |
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| Affiliation: | 1. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;2. Processed Food Research, Agricultural Research Service, USDA, Albany, CA 94710, USA;3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;1. Department of Chemical Engineering, National Taiwan University, Taipei 106, Taiwan;2. Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 106, Taiwan;3. Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan;4. Center for Bioscience and Biotechnology, National Cheng Kung University, Tainan 701, Taiwan;5. Research Center for Energy Technology and Strategy, National Cheng Kung University, Tainan, Taiwan |
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| Abstract: | The present study conducted to develop a natural microemulsion (ME) system for lutein extraction from marigold petals powder (MPP). Using pseudo-ternary phase diagram, a monophasic ME (lecithin:1-propanol: water: sunflower oil, 50:25:5:20 w/w%) was identified. It formed nano-droplets (89 nm), reduced surfactant consumption (90%), and using a five-cycle extraction approach, the extraction capacity vastly improved (91–120% depending on MPP ratio). These findings are unique and very encouraging for the industry to extract lutein using bio-based ME rather than solvent (acetone) extraction. DPPH and ABTS assays also revealed high antioxidant activity of lecithin and lutein. Moreover, lutein microemulsion (LME) showed high DPPH radical scavenging (0.80 mmol TE/g MPP) and total antioxidant activity (14.44 mmol TE/g MPP) likely due to the synergy of lutein with lecithin. Furthermore, the developed plain ME showed Newtonian flow behavior with low viscosity (0.12 Pa·s) which was not affected after being loaded with lutein (0.13 Pa·s). |
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