Lutein Extract Research Articles

The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage.

This study aimed to investigate the effects of jet-milling on the lutein extraction contents of spinach powder (SP), as well as the effects of pulsed electric field (PEF), as a non-thermal pasteurization technology, on the preservation of spinach juice (SJ) lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 μm), SP-fine (Dv50 = 125.20 μm), and SP-superfine (Dv50 = 5.59 μm) fractions, and SP-superfine was added to SJ due to its having the highest contents of lutein extract. PEFs and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice was then designated as untreated (no pasteurization), PEF-1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), or Thermal-1,2 (SJ treated with 90 °C, 10 min and 121 °C, 15 min). The sizes and surface shapes of the superfine SP particles were more homogeneous and smoother than those of the other samples. SJ made with SP-superfine and treated with PEF had the highest lutein content and antioxidant activities among the group during storage. A complex of jet-milling and PEF could have great potential as a method to improve the lutein contents of lutein-enriched juice in the food industry.

Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market

Lutein, a yellow xanthophyll carotenoid, is increasingly recognized for its nutraceutical benefits, particularly in protecting the retina’s macula from age-related degeneration. Microalgae are a promising source of lutein, which can be a primary product or a coproduct in biorefineries. Certain microalgae exhibit lutein levels (up to 1.7%) surpassing those of common dietary sources like kale, spinach, and egg yolk (approximately 0.7–0.9%). Predominantly associated with photosystem II’s light-harvesting complex, lutein is crucial in photosynthesis and cellular defense. However, being quantitatively minor among cellular constituents, lutein necessitates specialized processing for efficient extraction. Although ubiquitous in microalgae, it is not as easily inducible as β-carotene and astaxanthin in Dunaliella salina and Haematococcus pluvialis, respectively. Currently, microalgal lutein production predominantly occurs at the bench scale, presenting challenges in scaling up. Factors like culture medium significantly influence biomass and lutein yields in industrial production, while downstream processing requires cost-effective, food-grade solvent extraction techniques. This review delves into contemporary methods and innovative progress in microalgal lutein production, emphasizing industrial-scale processes from biomass cultivation to final product formulation. A conceptual industrial process proposed in this review shows that two 10 m3 photobioreactors could produce 108 kg dry mass for Chlorella minutissima, which can be processed into approximately 616 g of lutein extract, or over 6000 capsules of finished nutraceutical daily. Despite lutein production via microalgae being in nascent stages at large scales, existing research provides a solid foundation for well-informed scale-up endeavors.

Green ultrasound-assisted extraction and life cycle assessment of lutein from marigold flowers using biocompatible surfactants

Abstract The objective of this work is to extract lutein from marigold petals by the ultrasound assisted extraction employing surfactant based aqueous solution. In this study the effect of various parameters i.e. different biocompatible surfactants, temperature, extraction time, pulse mode (ON/OFF), ultrasonicator power, solid/liquid (S/L) ratio, surfactant concentration were investigated. Under the optimum conditions (temperature: 35 °C, extraction time: 20 min, pulse mode (ON/OFF): 20 s ON/OFF, surfactant concentration: 1 % (v/v), S/L: 7.5, ultrasonicator power: 370 W), the maximum lutein content of 12.18 ± 0.39 mg/g was obtained. Further, the comparative study was done for the conventional extraction (CE) and the ultrasound assisted extraction (UAE), both using surfactants aqueous solution as solvent for the extraction of lutein. The results revealed that the amount of lutein obtained using UAE method was notably higher than the CE method. Furthermore, CE and UAE methods were compared in terms of their environmental impact by life cycle assessment approach. Global warming potential (GWP) was found to be lower for UAE (0.91 kg CO2/kg of lutein extract) than CE (1.55 kg CO2/kg of lutein extract). An antioxidant activity of lutein extract was studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH). The results revealed that lutein can be extracted by UAE without affecting the antioxidant activity of lutein extract. The aforesaid results suggest that UAE employing surfactant based aqueous solution method is suitable for the extraction of lutein from marigold petals.

Surfactant-Enhanced Extraction of Lutein from Marigold Petals using an Aqueous Two-Phase System

The extraction of lutein from marigold petals using a surfactant-based aqueous two-phase system is reported. In this work, the effectiveness of the hydrophilic-lipophilic balance of surfactants on extraction performance for the extraction of lutein from marigold petal powder was demonstrated using aqueous solutions of a wide range of non-ionic surfactants. The response surface methodology was applied to obtain optimised conditions for maximum extraction of lutein. At the optimised conditions (Temperature = 37.5 °C, S/L = 0.00375, and surfactant amount = 1.5% (v/v)), 12.12 ± 0.16 mg/g of lutein was obtained. Furthermore, the surface morphology of marigold petal powder (MPP) was analysed using SEM micrographs. Significant changes in surface morphology were observed which suggested better access of surfactant solution to the targeted biomolecule implanted in the matrix. Finally, the antioxidant activity of the obtained lutein extract was analysed using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Results suggest that the antioxidant activity of the lutein extract obtained by the surfactant-based system is more than that of the lutein extract obtained by organic solvents. The aforementioned results suggest that the lutein can be extracted using a surfactant-based aqueous two-phase system (ATPS).

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Nanoemulsions-based delivery systems have attracted considerable interest owing to the improved functional properties of lutein extract obtained from Citrus reticulata peels. Herein, the co-surfactant free lutein extract-loaded nanoemulsions (LELN) were synthesized with ultrasonication technique in which Box–Behnken design was adapted and optimal values of process variables to achieve the lowest average droplet size (160 ± 5 nm) and polydispersity index (0.34 ± 0.025) of LELN were 32°C temperature with 31% amplitude at a duration of 29 min. Further, the lutein extract-loaded nanoemulsions with highest cell viability at 50 μg/ml were added in paneer that led to the improvement in functional properties as compared with the same system at microscale. Practical applications Waste generated from the citrus fruit processing industries (e.g., Citrus reticulata peels) is the promising low-cost raw material for the extraction of lutein and effective way to reduce the environmental pollution. In addition, lutein extract-loaded nanoemulsions were developed to increase the functional properties of lutein and used in dairy product. The outcome of the experimentation provides the scientific support for the application of nanoemulsions as the cost-effective delivery system that can replace the synthetic additives in the food industries.

Effect of lutein extract from spinach (Amaranthus sp) on n-hexane fraction on bulk cooking oil peroxide numbers

The use of cooking oil for too long can cause rancidity in cooking oil which produces cancer-triggering free radicals. This rancidity can be overcome by adding antioxidants, namely compounds that can ward off free radicals. Lutein is an antioxidant compound that contains a hydroxyl group. In this study, green spinach leaves were used as a source of lutein. Green spinach leaves have a high lutein content that is not inferior to Kenikir and Broccoli flowers. The purpose of this study was to analyze the effect of adding lutein as an antioxidant compound in bulk cooking oil. The test begins with the maceration extraction stage using n-hexane solvent, determining the Rf value of lutein with TLC using an eluent mixture of n-hexane: acetone: chloroform (6: 2: 2) and analyzed by iodometric titration method. The results show that lutein has an Rf value of 0.58, which is almost the same as the standard Rf of lutein, which is 0.59, while the lutein content in green spinach leaves is quite high at 7.86 ppm. Lutein can inhibit the rancidity process caused by an increase in the number of peroxides. At a concentration of 3% lutein has a peroxide value smaller than 1% tocopherol which in this study was used as a comparison, namely synthetic antioxidant compounds.

Potency test of antioxidant lutein of marigold flower (Tagetes erecta) extract yellow and orange color with FRAF and DPPH methods

Kusmiati, Wijaya IGAK, Yadi. 2018. Potency test of antioxidant lutein of marigold flower(Tageteserecta) extract yellow and orange color with FRAF and DPPH methods.Pros Sem Nas Masy Biodiv Indon 4:274-279.This study examined the antioxidant potential of lutein extract derived from the marigold flowers(Tagetes erecta L.) of different colors i.e yellow and orange. Lutein compounds are carotenoid pigments of the xanthofil group, which act as antioxidants to protect the retina of the eye. The research material was obtained from Cipanas-West Java and Bali. Testing of antioxidant activity using FRAP(Ferric Reducing Antioxidant Power) method by calculating lutein activity concentration value based on amount of Fe2+ ion formation in ?M Fe(II)/g of each sample and testing anti-radical activity of DPPH(1,1-diphenyl-2-picrylhydrazyl) by calculating the IC50value. The process of lutein extraction from the Marigold flowers using the method of Madhavi et al.with n-hexane solvent with the addition of isopropanol and NaOH 50%. The results of antioxidant activity test by FRAP method of each sample of marigold flowerwere obtained, successively TC lutein extract(Cipanas yellow color), TK(Balinese yellow color), and TJ(Balinese orange color) at concentration 10 ?g/mLrespectively 33.0; 43.83; 23.83 ?M Fe(II)/g dry mass. The results of anti-radical activity of DPPH on each lutein extract of marigold flowerwere obtained, IC50of 52,975 ?g/mLon TC lutein extract, IC50of 50,641 ?g/mLon TK lutein extract and IC50of 57,574 ?g/mLon TJ lutein extract.

Protective effects of silk lutein extract from Bombyx mori cocoons on β-Amyloid peptide-induced apoptosis in PC12 cells

Beta-amyloid (Aβ) peptide, the hallmark of Alzheimer’s disease (AD), invokes a cascade of oxidative damage to neurons and eventually leads to neuronal death. This study evaluated the protective effects of lutein extract from yellow cocoons of Bombyx mori, and its underlying mechanisms against was investigated to assess its protective effects and the underlying mechanisms against Aβ25-35-induced neuronal cell death in cultured rat pheochromocytoma (PC12) cells. Aβ25-35-induced neuronal toxicity is characterized by decrease in cell viability, increase in intracellular reactive oxygen species (ROS) production, activation of mitochondrial death pathway, and activation the phospholyration of mitogen-activated protein kinase (MAPKs) pathway. Pretreatment with silk lutein extract significantly attenuated Aβ25-35-induced loss of cell viability, apoptosis, MAPKs pathway activation and ROS production. Taken together, our present study suggests that silk lutein extract protects PC12 cells from Aβ25-35-induced neurotoxicity via the reduction of the ROS production, and subsequent attenuation of the mitochondrial death pathway and reduces the activation of the MAPK kinase pathways. This compound might beneficial as potential therapeutic agent to prevent or retard the development and progression of AD.

Impact of Physicochemical Parameters on the Stability of β, ε-Carotene-3, 3’-Diol (Lutein) Extracted from Marine Alga Chlorella salina

Lutein is an important carotenoid component available in all higher plants and algae. In this study, Chlorella salina was used as the source of lutein and the main purpose of the study was to evaluate the stability of lutein extract against different storage conditions. Stability of the extracted lutein was tested at different temperatures (-20,4,25,32°C), irradiation with UV and supplementation of ascorbic acid (antioxidant) in light and dark conditions over a storage period of 3 weeks. Colour change of the lutein extract was monitored using UV-Vis Spectroscopy. Photostabiltiy of lutein resulted in faster decay of the sample when exposed continuously to white fluorescent light (4000 Lux) at 4°C. Similar patterns of degradation were observed when stored at higher temperature (32°C) without the addition of ascorbic acid. The experimental results found that the addition of ascorbic acid retarded lutein degradation at lower temperature (4°C and-20°C). In dark conditions, addition of ascorbic acid (0.01% w/v) displayed greatest pigment retention. Our experimental findings revealed that lutein was sensitive to light exposure and high temperature, which could be stabilized by lower concentrations of ascorbic acid.

Potential Lutein Extract of Broccoli (Brassica oleracea L. var. italica) as Antiradical Abts (2,2 - Azinobis Acid, 3-Ethyl Benzothiazoline-6-Sulfonic Acid)

<p class="Els-Abstract-text">Broccoli (<em>Brassica oleracea</em> L. var. italica) is one vegetable that is often consumed by people with high nutrient content i.e protein, fat, vitamin C, fiber, potassium and calcium. Carotenoids and glutathione are contained in broccoli that are antioxidants. Lutein is a carotenoid group contained in broccoli is capable of reducing the accumulated products of free radicals in the body. The purpose of this research is to extract and identify compounds lutein from flowers of broccoli and test its potential as antiradical to the compound ABTS (2,2-Azinobis acid, 3-ethyl benzatiazolin-6-Sulfonat). Identification of lutein compounds qualitatively by TLC showed Rf value of 0.72 cm. Analysis of Lutein by HPLC showed a peak at the retention time of 3:03 min, approaching retention time of lutein standard 3:01 min. Test of potency of antiradical ABTS showed that lutein extract from flower of broccoli has antioxidant activity with IC<sub>50</sub> value of 157.527 8 µg · mL<sup>–1</sup>. Fractionation of lutein extract using column chromatography with Silica gel 60 as stationary phase and mixture of methanol : chloroform : n-hexane (4:20:8) as mobile phase resulted in 4 fractions with antioxidant activity increased. Fraction 3 has the highest antiradical ABTS activity with IC<sub>50</sub> 39.584 2 µg · mL<sup>–1</sup>. Vitamin E is used as a standard had antiradical ABTS activity IC<sub>50</sub> 5.303 6 µg · mL<sup>–1</sup>.</p><p class="Els-Abstract-text"> </p><div><p class="Els-keywords"><strong>Keywords:</strong> ABTS ; anti-radical; Broccoli (<em>Brassica oleracea </em>L. var<em>.</em><em> </em>italica); lutein.</p></div>

Suppression of Arthritis Progression with Lutein Extracted from Tagetes erecta in Collagen-Induced Arthritis Model Rats

Background: Chronic arthralgia and arthritis are the most common causes of activity limitation and disability among middle-aged and older adults. Rheumatoid arthritis is a persistent inflammation of the synovium of the joints, leading to destruction of the surrounding bone and cartilage and ultimately joint de formities. Several studies reported that carotenoid intake, including lutein, was associated with a decreased risk of rheumatoid arthritis. We examined the effects of lutein extract (LE) from Tagetes erecta on inflammatory suppression in the collagen-induced arthritis (CIA) model rat. Keywords: Arthritis, inflammation, lutein, rheumatoid, synovial cell, xanthophyll.

Comparison of Carotenoid Composition in Immature and Mature Grains of Corn (Zea Mays L.) Varieties

The objective of this study was to compare the carotenoid composition of sweet and waxy corn grains at the stage of milk and dough by reversed-phase high-performance liquid chromatography, using a C(30) column, connected to diode array detector and mass spectrometry. In the reverse phase 21 carotenoids were found, the major identified carotenoids were all-trans-lutein, all-trans-zeaxanthin, and all-trans-α- cryptoxanthin. Waxy corn grains showed significantly lower contents for total carotenoids ranging from 1.52 to 3.68 μg/g dry weight in three varieties, whereas sweet corn grains had higher carotenoid contents from 8.42 to 39.71 μg/g dry weight. The composition of the carotenoid pattern was somewhat different compared to literature data; this could be the results of genetic or environmental differences. Taking into account the usage of all-trans lutein and all-trans-zeaxanthin for the prevention of several pathologies, especially the age related macular degeneration, the immature sweet corn (e.g., “Jingtian 5” and “Jingtian 3”) might be interesting sources of a lutein and/or zeaxanthin extract that could add value to an underutilized biomass.

Immune enhancement activities of silk lutein extract from Bombyx mori cocoons

BackgroundDeclining immune function poses an important clinical challenge worldwide and supplementation with natural products that possessing immune enhancing properties is a promising approach for preventing or delaying immune function decline. Cocoons from yellow silkworms are a significant source of lutein, and this unexplored silk extract could be a viable alternative source for dietary lutein. This study assessed immunomodulatory activities of the silk lutein extract. Female BALB/c mice orally received lutein, either as silk or marigold extracts (10 or 20 mg/kg daily), or vehicle only (1% tween 80 in PBS pH 7.4) for 4 weeks. Natural killer (NK) cell activity, specific antibody production, lymphocyte subpopulations, mitogen-induced lymphocyte proliferation, and cytokine production were examined.ResultsSilk lutein extract increased NK cell activity, and the effect was dose-related whereas marigold lutein extract was ineffective. Silk lutein extract dose-dependently enhanced antibody production in pre-immunized mice but marigold lutein extract had no effect. Feeding with silk lutein extract increased the populations of CD3+ and CD4 + CD3 + cells. Silk lutein extract also stimulated concanavalin A- and lipopolysaccharide-induced proliferations of T and B lymphocytes, respectively. Moreover, silk lutein extract increased IL-2 and IFN-γ production while the effect of marigold lutein extract was undetectable.ConclusionsTogether, silk lutein extract enhanced both innate and adaptive immune functions. This preparation may prove to be an effective supplement for strengthened immunity.

Silk lutein extract and its combination with vitamin E reduce UVB-mediated oxidative damage to retinal pigment epithelial cells

Increased exposure to solar ultraviolet B (UVB) radiation may promote age related macular degeneration (AMD). Lutein can protect retinal pigment epithelial (RPE) cells from various oxidative insults but its direct protection against UVB has not been reported. This study aimed to demonstrate protective effects of silk lutein extract against UVB-induced oxidative damage to RPE cells and compared with standard lutein and Trolox, a vitamin E analog. ARPE-19 cells were treated with luteins with and without Trolox prior to UVB exposure. Cell viability and apoptosis were determined by trypan blue staining and caspase-3 activity, respectively. Oxidative damage was evaluated by measuring intracellular reactive oxygen species (ROS), lipid peroxidation, and activities of antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase). Levels of lutein remained in culture medium was determined by HPLC. Both luteins reduced cellular ROS levels and lipid peroxidation mediated by UVB, and subsequently increased cell viability and reduced apoptosis. They also restored activities of most tested antioxidant enzymes. Enhancement of lutein antioxidant efficacy was observed in the presence of Trolox. In all these effects, the two lutein preparations had similar effectivenesses. In cell free media, Trolox enhanced the protective effect of lutein probably by reducing its degradation and repairing the oxidized derivatives. Yellow silk cocoon is a potential candidate of lutein for further development as dietary supplement for the prevention of AMD.

Characterization, extraction and purification of lutein produced by an indigenous microalga Scenedesmus obliquus CNW-N

This study aimed to improve the commercial viability of microalgae-based lutein production using an isolated microalga Scenedesmus obliquus CNW-N possessing a high lutein content of over 0.25%. Effective lutein extraction protocols, appropriate storage methods, and purification procedures were developed. Disruption of microalgae cells was most efficient with a bead-beater. The conventional saponification step was modified to reduce the overall extraction time by 24h. Diethyl ether exhibited the best lutein extraction efficiency. Storage of the lutein extract at low temperature (4 or −20°C) with antioxidant addition (around 0.01% BHT) can maintain 90% lutein stability after 80 days. Addition of a suitable amount of the antioxidant could promote the stability of lutein extracts under the exposure of light. The protocol developed in this work allows efficient lutein extraction from S. obliquus CNW-N at a lower cost. Further purification was employed to elevate the purity of lutein and its commercial value.

시금치 분말 및 농축액의 첨가 급여 수준이 난황 내 루테인 함량에 미치는 영향

본 연구는 시력 보호에 효과가 있는 것으로 알려진 기능성 물질인 루테인을 산란계 사료 내 첨가 급여 하여 난황 내루테인 함량에 미치는 영향을 조사하였다. 그 결과, 산란계의 생산성에 있어서는 처리구간 유의적인 차이가 없었으나, 난황 색깔에 있어서는 루테인 2 ppm을 첨가 급여할 경우 난황색이 짙어지는 것으로 나타났다. 난황 내 루테인 함량에 있어서도 2 ppm을 첨가 급여할 경우 유의적인 차이가 있는 것으로 나타났다. 따라서, 이상의 결과를 종합해 볼 때 루테인 강화 계란 생산을 위해서는 산란계 사료 내 루테인 함유물질을 첨가 급여할 경우 원물보다는 추출물을 이용하는 것이 효과적인 것으로 나타났다. This study was conducted to investigate the effect of dietary supplementation levels of spinach powder and extract on performance, egg quality and lutein content in egg yolk. Laying hens were subjected to one of the following treatments; C, basal diet (BD); T1, BD + 1 ppm lutein from spinach powder; T2, BD + 1 ppm lutein powder from spinach extract; T3, BD + 2 ppm lutein powder from spinach extract; T4, BD + 2 ppm lutein from spinach extract. As a result, performance of laying hens was no significant difference among treatments. T4 had a significantly (p<0.05) higher egg yolk color than the other treatments. As from the lutein content in egg yolk, T4 had a significantly (p<0.05) higher content than the other treatments. Finally, these results suggested that the dietary supplementation for lutein-rich egg production, lutein concentration must be higher than a minimum of 2 ppm. Also, dietary with lutein extract from raw materials was appropriate for lutein-rich egg production than dietary with raw materials.

Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

This paper reports a study of the physicochemical characteristics of lutein-enriched frankfurter-type products with two fat levels, and the lutein in vitro bioaccessibility in these products. In general, the high-fat products possessed better emulsion stability and greater hardness and chewiness than low-fat samples. For each fat level, the addition of lutein extract in olive oil reduced emulsion stability in meat products. The presence of lutein reduced the lightness and increased the redness of samples. Lutein was highly stable upon in vitro digestion, with overall recovery of over 84% at the end of the duodenal phase and very low isomerisation. Micellarisation was high but depended on the fat content, ranging from 29–34% (for the low-fat sample) up to 73–81% of the amount initially present (for the high-fat sample). Storage (22 days at 4 °C) did not significantly affect lutein content or bioaccessibility. Our results support the suitability of meat products as lutein carriers and as a means to increase the systematic intake of lutein.

Lutein Content in Sweetpotato Leaves

Fresh leaves of 6 sweetpotato (Ipomoea batatas [L.] Lam.) genotypes, `Beauregard', `Bienville', L99–35, L00–8, L01–145, and L01–29, were characterized for lutein. Lutein is a carotenoid capable of delaying blindness-related macular degeneration. The content of lutein in sweetpotato ranged from 0.38 to 0.58 mg·g–1 fresh weight. Beta-carotene separated from lutein on high-pressure liquid chromatograms and when spiked in pure lutein extract did not interfere with lutein separation. High-resolution electro-spray ionization mass spectrometric analysis was used to confirm the presence of lutein in sweetpotato leaves. Stems were also characterized and found not to contain lutein. Our results showed that sweetpotato leaves are an excellent source of dietary lutein and surpass levels found in leafy crucifers. Leaves of sweetpotato and a related species are human food in some countries and may be a major source of lutein for commercial purposes.

(268) Lutein Content in Sweetpotato Leaves

Fresh leaves of six sweetpotato [Ipomoea batatas (L.) Lam.] genotypes, `Beauregard', `Bienville', L 99-35, L 00-8, L 01-145, and L 01-29 were characterized for lutein. Lutein is a carotenoid capable of delaying blindness-related macular degeneration. The content of lutein in sweetpotato ranged from 0.38 to 0.58 mg·g-1 fresh weight. Beta-carotene separated from lutein on HPLC chromatograms, and, when spiked in pure lutein extract, did not interfere with lutein separation. Stems were also characterized and found not to contain lutein. Our results showed that sweetpotato leaves are an excellent source of dietary lutein and surpass levels found in leafy crucifers. Leaves of sweetpotato and a related species are used as human food in some countries and could be a source of extracted lutein for commercial purposes.

Storage Stability of Lutein During Ripening of Cheddar Cheese

Lutein (3,3′-dihydroxy-α-carotene) has b-een identified as a dietary factor that can delay the onset of age-related macular degeneration (AMD). However, available food sources of lutein contain only modest amounts of the carotenoid. Food fortification with lutein extract has been identified as a low-budget approach to prevent the onset or progression of AMD. The objectives of this study were to 1) incorporate various amounts of lutein into Cheddar cheese; 2) examine the color, pH, microbiological, and sensory characteristics of the Cheddar cheese during storage; and 3) analyze the stability of lutein during the cheese maturation process. Lutein extracted from corn was added to Cheddar cheese in quantities of 1, 3, and 6mg per serving size. Measurements of the lutein stability were carried out by HPLC using a YMC C30 carotenoid column. Microbiological analyses of cheese samples included aerobic plate count, coliform, and yeast/mold counts. The color attributes a* and b* were significantly different between the treatment and control groups; however, no significant difference was observed in L* value and pH. Significant differences among 1, 3, and 6mg lutein-enriched cheeses were observed in the aerobic plate count and yeast/mold compared with the control. Cheese samples contained no detectable levels of coliforms (<10cfu/g). The HPLC data showed quantitative recovery of lutein during the storage period, and no lutein degradation products were identified. These results indicate that lutein, a functional additive with purported ability to prevent or reduce the onset of AMD, can be incorporated into cheese adding value to this product.