ArticleJournal of food science and technology2023
Oxidative stability of lutein on exposure to varied extrinsic factors.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Advances in Sustainable Lutein Production: Sources, Technologies, and Functional Applications.Foods (Basel, Switzerland) · 2026Review
- High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement.Foods (Basel, Switzerland) · 2025Article
- Enhancing Fucoxanthin Pickering Emulsion Stability and Encapsulation with Seaweed Cellulose Nanofibrils Using High-Pressure Homogenization.Marine drugs · 2025Article
- Article
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Authors and funding
3 authors.
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Abstract
Pre-processing treatments performed on lutein sources can cause it to degrade, generating superfluous metabolites and lowering lutein's bioactivity. However, evidences suggesting extent of reduction in functional stability of lutein on exposure to such treatment conditions are nil. This study is first of its kind, where we attempted to gain clarity on the extent of degradation caused by the changes in temperature (40-100 °C), pH (2-8) and duration of such treatments. Increase (3.9 folds) in lutein loss within an hour at 40 °C occurred when pH was lowered from 8 to 2. Increase (1.7 folds) in lutein loss at neutral pH and 40 °C occurred when duration of exposure was increased from 1 to 4 h. Besides, lutein loss significantly increased on rising the temperature by every 10 °C. The functional stability of lutein in relation to its degradation was also studied by monitoring its radical scavenging activity. While lutein is highly unstable, lutein structure and its respective bioactivity can be significantly ( Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05430-3.
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