**Author details**

Masaki Honda1 \*, Hayato Maeda2 , Tetsuya Fukaya<sup>3</sup> and Motonobu Goto<sup>4</sup>


#### **References**


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on the uptake process of (*Z*)-carotenoids in enterocytes by carotenoid transport proteins is necessary. Furthermore, the crystallinity of carotenoids was changed by *Z*-isomerization: although (all-*E*)-carotenoids existed in a crystalline state, the *Z*-isomers were in an amorphous state, which was confirmed by optical observations, differential scanning calorimetry, powder X-ray diffraction, and scanning electron microscopy analyses [20, 28, 29, 113]. The change in crystallinity resulting from *Z*-isomerization may also influence changes in carot-

*Z*-Isomerization of carotenoids can cause changes in the bioavailability, antioxidant activity, and other functionalities (such as anticancer and antiatherogenic activities), and it may result in "positive" or "negative" effects, which vary according to the type of carotenoid. Although more than 1100 carotenoids are found in nature, only the eight carotenoids discussed above have been investigated in terms of these effects. Thus, further progress in this research area is expected. Furthermore, most investigations have focused on the effects of *Z*-isomerization of carotenoids on the bioavailability and antioxidant activity, but the *Z*-isomerization has been shown to enhance the anticancer and antiatherogenic activities of β-carotene and fucoxanthin. Since these data provide important evidence for the roles of carotenoid *Z*-isomerization in

human health, examination of other carotenoids is expected in the future.

1 Faculty of Science and Technology, Meijo University, Nagoya, Japan

2 Faculty of Agriculture and Life Science, Hirosaki University, Aomori, Japan

, Tetsuya Fukaya<sup>3</sup>

3 Innovation Division, Kagome Company, Limited, Nishitomiyama, Nasushiobara, Japan

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4 Department of Materials Process Engineering, Nagoya University, Nagoya, Japan

and Motonobu Goto<sup>4</sup>

\*, Hayato Maeda2

\*Address all correspondence to: honda@meijo-u.ac.jp

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**4. Conclusions**

150 Progress in Carotenoid Research

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Masaki Honda1

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158 Progress in Carotenoid Research


**Chapter 9**

**Provisional chapter**

**Lutein-Enriched Emulsion-Based Delivery System:**

**Lutein-Enriched Emulsion-Based Delivery System:** 

Adela Mora-Gutierrez, Rahmat Attaie and

Adela Mora-Gutierrez, Rahmat Attaie and

Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

Maryuri Núñez de González

Maryuri Núñez de González

**Abstract**

**1. Introduction**

http://dx.doi.org/10.5772/intechopen.78601

emulsifier in beverage emulsions.

**Keywords:** lutein, casein, phospholipids, emulsion, stability

**Stability**

**Stability**

**Impact of Casein-Phospholipid Emulsifiers on Chemical**

**Impact of Casein-Phospholipid Emulsifiers on Chemical** 

The health benefits of carotenoids in terms of their role in decreasing the risk of diseases, particularly certain cancers and eye disease, are limited by their chemical degradation. Emulsion delivery systems with water dispersions of a carotenoid enhance chemical stability and bioavailability to the host. An emulsified carotenoid delivery system can be based on carotenoid dissolution in lipid media and its stabilization by a surfactant mixture of milk proteins (the caseins) and phospholipids. The inclusion of lutein into an emulsified delivery system comprised of bovine casein or caprine casein in combination with phospholipids (soybean lecithin) enhanced the chemical stability of lutein during storage for 7 days at pH 7.0 at incubation temperatures of 5 and 15°C. The chemical stability of lutein in the corn oil-in-water emulsions stabilized by bovine and caprine caseins in combination with soybean lecithin was in the following order: caprine αs1-II-casein/ lecithin > caprine αs1-I-casein/lecithin > bovine casein/lecithin. The results suggest that the chemical stability of lutein in oil-in-water emulsions can be enhanced by altering the thickness of the interfacial layer. Caprine casein/lecithin has the potential for use as an

> © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

distribution, and reproduction in any medium, provided the original work is properly cited.

Among the polar oxygenated xanthophylls of the carotenoids, lutein has received attention for its potent antioxidant activity [1]. Lutein may protect the DNA of photoreceptive cells in

DOI: 10.5772/intechopen.78601

#### **Lutein-Enriched Emulsion-Based Delivery System: Impact of Casein-Phospholipid Emulsifiers on Chemical Stability Lutein-Enriched Emulsion-Based Delivery System: Impact of Casein-Phospholipid Emulsifiers on Chemical Stability**

DOI: 10.5772/intechopen.78601

Adela Mora-Gutierrez, Rahmat Attaie and Maryuri Núñez de González Adela Mora-Gutierrez, Rahmat Attaie and Maryuri Núñez de González

Additional information is available at the end of the chapter Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.78601

#### **Abstract**

The health benefits of carotenoids in terms of their role in decreasing the risk of diseases, particularly certain cancers and eye disease, are limited by their chemical degradation. Emulsion delivery systems with water dispersions of a carotenoid enhance chemical stability and bioavailability to the host. An emulsified carotenoid delivery system can be based on carotenoid dissolution in lipid media and its stabilization by a surfactant mixture of milk proteins (the caseins) and phospholipids. The inclusion of lutein into an emulsified delivery system comprised of bovine casein or caprine casein in combination with phospholipids (soybean lecithin) enhanced the chemical stability of lutein during storage for 7 days at pH 7.0 at incubation temperatures of 5 and 15°C. The chemical stability of lutein in the corn oil-in-water emulsions stabilized by bovine and caprine caseins in combination with soybean lecithin was in the following order: caprine αs1-II-casein/ lecithin > caprine αs1-I-casein/lecithin > bovine casein/lecithin. The results suggest that the chemical stability of lutein in oil-in-water emulsions can be enhanced by altering the thickness of the interfacial layer. Caprine casein/lecithin has the potential for use as an emulsifier in beverage emulsions.

**Keywords:** lutein, casein, phospholipids, emulsion, stability
