@article{FredeHenzeKhaliletal.2014,
  author    = {Frede, Katja and Henze, Andrea and Khalil, Mahmoud and Baldermann, Susanne and Schweigert, Florian J. and Rawel, Harshadrai Manilal},
  title     = {Stability and cellular uptake of lutein-loaded emulsions},
  series = {Journal of functional food},
  volume    = {8},
  journal   = {Journal of functional food},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {1756-4646},
  doi       = {10.1016/j.jff.2014.03.011},
  pages     = {118 -- 127},
  year      = {2014},
  abstract  = {The carotenoid lutein can improve human health. Since only a fraction is absorbed from food, lutein supplementation might be recommended. Emulsions could be good carrier systems to improve the bioavailability of lutein. Six different emulsifier compositions were used in this study to prepare lutein-loaded emulsions: beta-lactoglobulin, beta-lactoglobulin/lecithin, Biozate 1, Biozate 1/lecithin, Been 20 and Tween 20/lecithin. The droplet size, resistance to creaming, lutein stability, cytotoxicity and lutein uptake by HT29 cells were investigated. The whey protein beta-lactoglobulin, the whey protein hydrolysate Biozate 1 and the combination with lecithin brought the most promising results. The small droplet sizes and resistance to creaming were an indication of physical stable emulsions. Furthermore, these emulsifiers prevented oxidation of lutein. The choice of emulsifier had a strong impact on the uptake by HT29 cells. The highest lutein absorption was observed with the combination of Biozate 1 and lecithin.},
  language  = {en}
}