TY  - JOUR
A1  - Khalil, Mahmoud
A1  - Raila, Jens
A1  - Ali, Mostafa
A1  - Islam, Khan M. S.
A1  - Schenk, Regina
A1  - Krause, Jens-Peter
A1  - Schweigert, Florian J.
A1  - Rawel, Harshadrai Manilal
T1  - Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions
JF  - Journal of functional food
N2  - Tagetes spp. belongs to the Asteraceae family. It is recognized as a major source of lutein ester (lutein esterified with fatty acids such as lauric, myristic and palmitic acids), a natural colorant belonging to the xanthophylls or oxygenated carotenoids. Four species of Tagetes flower (Tagetes tenuifolia, Tagetes erecta, Tagetes patula, and Tagetes lucida) were used to extract lutein and lutein esters with three different methods. The results showed that T. erecta, type "orangeprinz", is the richest source of lutein esters (14.4 +/- 0.234 mg/g) in comparison to other Tagetes spp. No significant differences between extractions of lutein esters with medium-chain triacylglycerols (MCT) oil, orange oil or solvent (hexane/isopropanol) could be observed. MCT oil also improved stability of lutein esters at 100 degrees C for 40 min. Emulsification of MCT oil improved the stability of lutein ester extract against UV light at 365 nm for 72 h. Finally, an emulsion was prepared under food processing conditions, spray dried and its bioavailability investigated in a preliminary human intervention study. The results show a lower resorption, but further data suggest improvements in implementation of such supplements. (c) 2012 Elsevier Ltd. All rights reserved.
KW  - Tagetes
KW  - Lutein ester
KW  - Emulsion
KW  - Stability
KW  - Whey protein
KW  - Bioavailability
Y1  - 2012
U6  - https://doi.org/10.1016/j.jff.2012.03.006
SN  - 1756-4646
VL  - 4
IS  - 3
SP  - 602
EP  - 610
PB  - Elsevier
CY  - Amsterdam
ER  - 
TY  - JOUR
A1  - Krause, Jens-Peter
A1  - Rathjen, Gerhard
A1  - Buchheim, Wolfgang
T1  - Rechnergestütztes Verfahren zur Teilchengrößenbestimmung in Emulsionen und Suspensionen auf der Grundlage elektronenmikroskopischer Aufnahmen
Y1  - 1993
ER  - 
TY  - JOUR
A1  - Krause, Jens-Peter
A1  - Buchheim, Wolfgang
T1  - Ultrastructure of o/w emulsions stabilized by faba bean protein isolates
Y1  - 1994
ER  - 
TY  - JOUR
A1  - Krause, Jens-Peter
A1  - Schwenke, Klaus Dieter
A1  - Buchheim, Wolfgang
T1  - Charakterisierung der Eigenschaften von Grenzflächen chemisch modifizierter Pflanzenproteine
Y1  - 1995
ER  - 
TY  - JOUR
A1  - Schwenke, Klaus Dieter
A1  - Staatz, Antonia
A1  - Dudeck, Steffi
A1  - Krause, Jens-Peter
A1  - Noack, Jutta
T1  - Legumin-T from faba bean legumin : isolation, partial characterization and surface functional properties
Y1  - 1995
ER  - 
TY  - JOUR
A1  - Krause, Jens-Peter
A1  - Schwenke, Klaus Dieter
T1  - Changes in interfacial properties of legumin from faba beans (Vicia faba L.) by tryptic hydrolysis
Y1  - 1995
ER  - 
TY  - JOUR
A1  - Buchheim, Wolfgang
A1  - Krause, Jens-Peter
A1  - Rathjen, Gerhard
T1  - An improved procedure for estimating size distribution parameters of spherical and non-spherical particles from their planar cross-sections
Y1  - 1995
ER  - 
TY  - THES
A1  - Krause, Jens-Peter
T1  - Grenzflächenverhalten acetylierter Globuline der Ackerbohne (Vicia faba L.)
Y1  - 1995
ER  - 
TY  - JOUR
A1  - Krause, Jens-Peter
A1  - Buchheim, Wolfgang
A1  - Schwenke, Klaus Dieter
T1  - Ultrastructure of dense-packed oil-in- water emulsions stabilized by globular proteins from faba beans
Y1  - 1996
ER  - 
TY  - JOUR
A1  - Krause, Jens-Peter
A1  - Mothes, Ralf
A1  - Schwenke, Klaus Dieter
T1  - Some physicochemical and interfacial properties of native and acetylated legumin from faba beans (Vicia Faba L.)
Y1  - 1996
ER  -