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Hybridization of glucosyl stevioside and hydroxypropyl methylcellulose to improve the solubility of lutein

文献类型： 外文期刊

作者： Luo, Shuwei 1 ; Yu, Lijun 2 ; Song, Jiangfeng 1 ; Wu, Caie 1 ; Li, Ying 2 ; Zhang, Chenchen 3 ;

作者机构： 1.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

关键词： Lutein; Glucosyl stevioside; Hydroxypropyl methylcellulose; Solubility

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 394 卷

页码：

收录情况： SCI

摘要： In this paper, a lutein-glucosyl stevioside (stevia-G)-hydroxypropyl methylcellulose (HPMC) complex was prepared via an antisolvent precipitation combined with dynamic high pressure microfluidization method. The solubility, microstructure, crystallinity and thermodynamic properties of the freeze-dried powder were investigated, as well as the formation mechanism and the storage stability of the produced complex. When the optimal mass ratio of lutein, stevia-G, and HPMC was 1: 40: 0.5, the apparent solubility of lutein reached 2805.47 +/- 24.94 mu g.mL(-1), which was approximately 5600 times higher than that of lutein crystals. The lutein-stevia-G-HPMC complex formed an amorphous dispersed structure and was in a thermodynamically high energy state. The self-assembled micelle structure of stevia-G and HPMC polymer created a supersaturated system mainly by multiple hydrogen bonding, which promoted maximum lutein dissolving, delayed supersaturated crystallization process, and hindered precipitation. The present results suggested the complex formed by stevia-G and HPMC effectively promote lutein's hydrophilicity and stability.

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