Development of a lutein delivery nanoemulsion for addition in aqueous base food products and stability evaluation

• Grant number: 14/27302-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2015
• End date: July 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Lilian Regina Barros Mariutti
• Grantee: Daniela Zerlotti Demasi
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Age-related macular degeneration (AMD) is a progressive degenerative disease that affects the central portion of the retina (macula), resulting in loss of central vision. Human studies suggest that the daily intake of lutein can lead to the accumulation of this carotenoid in the retina, helping to protect the eyes against AMD. The life expectance of the general population is increasing, so the use of lutein to prevent the development of degenerative diseases becomes an interesting alternative. However, there is a technical difficult to incorporate carotenoids, lipophilic compounds, to products in which the aim component is water, for instance dairy beverages and yogurts. Oil in water nanoemulsions are an option of delivery system to lipophilic compounds because they allow the incorporation of these compounds to aqueous matrices without significant increases it the total lipid content. In addition, it is also possible to add other compounds, such as phenolic compounds and tocopherols, to the emulsion aiming to protect the carotenoids against oxidative damages that can occur during processing or storage. The addition of an antioxidant to the nanoemulsion contributes not only to the color stability but also to the maintenance of the carotenoid bioactivity. The use of nanoemulsions is a trend in food and cosmetic industries due to its advantages when compared to the conventional emulsions such as higher stability, homogeneity and bioacessibility of the lipophilic compounds or easier penetration of these compounds into the skin, hair or tissue. In this sense, the aim of this study is to develop a nanoemulsion to deliver lutein into aqueous food matrices, and to evaluate its stability.