Improvement in the stability and bioavailability of pumpkin lutein using β‐cyclodextrin microcapsules
Zhenxia Shi, Gaoyuan Kong, Fangfang Wang, Hui Gao, Anran Wei, Sizhu Ren, Xunyou Yan
Abstract
Growing concerns about food nutrition and food supplies have encouraged the development of effective constituents. Lutein is an important nutrient element, and its health benefits are gradually being recognized. Lutein, as a carotenoid antioxidant, can protect cells and organs from damage caused by free radicals. However, in processing, storage, and usage, lutein is unstable and often undergoes isomerization and oxidative decomposition, which limits its wide range of applications. β-Cyclodextrin is an ideal substrate to prepare microcapsule structures, which are highly biocompatible and nontoxic. During the lutein encapsulation process, ideal β-cyclodextrin microcapsules were used to form inclusion compounds. The results reveal that the encapsulation efficiency of the microcapsules reached 53%. Moreover, using ultrasonic-assisted extraction can easily and efficiently purify lutein. In addition, the capability of the β-cyclodextrin composite shell can enhance the bioactive molecules' activity and stability.