The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation

Abstract

In this study, biopolymer microparticles were fabricated for the encapsulation and delivery of lutein by electrostatic complexation of sodium caseinate (NaCas) and sodium alginate (ALG) to improve its physicochemical stability and bioaccessibility. The lutein microparticles were determined by analysis of the particle size, zeta-potential, physical stability and microstructure. The formation mechanism of lutein microparticles was examined by Fourier transform infrared spectroscopy (FTIR) analysis. Moreover, the crystalline structure change of lutein was characterized by X-ray diffraction (XRD) and Differential scanning calorimetry (DSC). Bioaccessibility of lutein was also investigated in a simulated gastrointestinal tract (GIT) model. Lutein microparticles were rough irregular structures with larger mean particle size of 1750 ± 2.24 nm, higher physical stability and negative zeta-potential (−54.03 ± 0.38 mV) when the optimized concentration of NaCas and ALG were 2.0 wt%, respectively. FTIR analysis indicated the electrostatic interaction between the amino group of the caseinate and the carboxyl group of the alginate in the formation of microparticles. XRD and DSC analysis confirmed that lutein was encapsulated in microparticles as an amorphous state. Meanwhile, the microparticles effectively reduced the decomposition of lutein during 22 d storage at 37 °C. GIT studies showed that the microparticles presented higher free fatty acid (FFA) release and lutein bioaccessibility (51.27 ± 0.78%) than emulsions (12.83 ± 1.43%). This study provided a broad prospect for the formulation of lutein-fortified functional foods and beverages.