Journal of Food Processing & Technology

Influence of a combined lecithin and pluronic F-127 surfactant on photochemical stability against UV light of lutein-loaded zein nanoparticles

3^rd International Conference and Exhibition on Food Processing & Technology

July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Thanida Chuacharoen

Posters: J Food Process Technol

Abstract:

The chemical instability of lutein, an innovative, anti-stress antioxidant that protects skin from photo damage has gained much interest for application in food and pharmaceuticals. Chemical instability of lutein is one of the major drawbacks for its use in the food industry. A protein-based nanoparticle approach is a way to provide bioactive protection during on-shelf storage. In this research, lutein-loaded zein nanoparticles, made with and without surfactant were produced using a simple and solvent-free liquid-liquid dispersion method. A combination of phospholipid soybean lecithin and tri-block copolymer Pluronic F-127 was used as surfactant to promote physicochemical stability against UV light. Lutein nanoemulsions were prepared in parallel with the particles as a control. The average nanoparticle size was in the range of about 104.8?6.4 nm for particles made with surfactants and 172.6?11.3 nm for particles made without surfactants with a polydispersity index of under 0.3. Zeta potential in a citrate buffer was -40.2?6.9 mV for the nanoparticles with surfactants, associated with good short-term stability. Additionally, the combined surfactanst improved the entrapment efficiency of lutein in the zein nanoparticles by 62.14 to 78.57%. Photochemical stability against UV light of lutein-loaded zein nanoparticles indicated that the control, lutein emulsion without surfactants, underwent a photochemical degradation very quickly. After 10 h, only 1.42% entrapped lutein remained in lutein emulsions whereas 15.91% lutein was protected by zein nanoparticles without surfactants. Zein nanoparticles combined with surfactants were able to provide the greatest protection against UV light-induced degradation, with 46.53% of lutein remaining inside the zein nanoparticles after UV light exposure for 10 hours. Based on size, entrapment efficiency, and stability data, it is suggested that with the addition of surfactants to improve entrapment efficiency of hydrophobic bioactive, lutein is protected by zein nanoparticles against chemical degradation, providing a promising way to enhance its function for various food and health applications.

Biography :

Thanida Chuacharoen is a Thai Government Scholar. She is working on a doctoral degree at the Biological and Agricultural Engineering Department of Louisiana State University. Her research interests are focused on the development of food-grade nanoparticles and their physiological stability in the food industry.