Sodium caseinate and <scp>OSA</scp> ‐modified starch as carriers for the encapsulation of lutein using spray drying to improve its water solubility and stability
Bo Zhang, Yishun Yao, Yifan Lu, Yanfeng Xu, Wenhao Li, Wenjie Yan
Abstract
Summary Lutein is a fat‐soluble substance with plentiful unsaturated carbon–carbon double bonds in the chemical structure. Spray‐drying formulations of lutein emulsions stabilised by a mixture of sodium caseinate (CS) and octenyl succinic anhydride‐modified starch (OS) yield lutein microcapsules. The yield (19.3–65.8%), encapsulation efficiency (74.7–82.9%), moisture (0.92–3.50%), wettability (226.8–392.4 s) and solubility (65.3–95.7%) were obtained in this study. The formulations with CS:OS (7:3) presented the excellent encapsulation efficiency (82.9%), glass transition temperatures (126.77 °C) and retention rate at 50 °C (80.51%), 25 °C (82.49%), and 4 °C (90.68%), and in UV light (75.44%) and lightness (80.40%) after 15 days. Based on the study, encapsulation would be an alternative for generating high value‐added products and could promote lutein's use as a functional ingredient with a ‘clean label’.