Preparation and physicochemical stability analysis of lutein-loaded rice bran oil body emulsion

  • ZHANG Wenguan ,
  • HAO Jia ,
  • XU Duoxia
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  • (Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), 100048, China)

Received date: 2022-12-23

  Revised date: 2023-04-24

  Online published: 2024-07-12

Abstract

Lutein has been widely noticed for its excellent bioactivity, but the disadvantages such as poor water solubility and easy degradation limit its application in food processing.To solve the above problems, in this study, rice bran oil body was extracted as an emulsifier from the by-product rice bran, and rice oil loaded with lutein was used as the oil phase to prepare a lutein-loaded rice bran oil body emulsion.The physical stability, encapsulation effect, rheological properties, and microstructure of the emulsion were characterized, and the interaction between the emulsion components and the storage stability of the emulsion was investigated.Results showed that the physical and chemical stability of the emulsion decreased with the increase of the oil phase concentration in the system, the particle size of the emulsion was (481.03±34.39) nm, and the zeta potential value was (-38.07±0.46) mV when the oil phase concentration was 10%.The lutein and rice bran oil body were mainly bonded by hydrogen bonding, and the retention rate of lutein was nearly 65% after 22 days of accelerated oxidation.The research results can provide a theoretical and technical basis for the development of a plant oil body delivery system.

Cite this article

ZHANG Wenguan , HAO Jia , XU Duoxia . Preparation and physicochemical stability analysis of lutein-loaded rice bran oil body emulsion[J]. Food and Fermentation Industries, 2024 , 50(11) : 137 -142 . DOI: 10.13995/j.cnki.11-1802/ts.034697

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