Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules‐lecithin complex.

BACKGROUND: Egg yolk granules (EYGs)‐soy lecithin (SL) complex is a newly developed delivery system that is effective for improving the storage stability of hydrophobic bioactive compounds. However, the formation mechanism of EYGs and SL complex and its effect on the gastrointestinal fate of lutein‐loaded emulsions needs to be investigated further. RESULTS: Adding SL greatly improved the surface activity of the EYGs, as evidenced by reduced surface tension and an increased adsorption rate to the oil/water interface. Hydrophobic interaction was the dominant force in the formation of EYG‐SL complex, with hydrogen and ionic bonds playing complementary roles. Using the EYG‐SL complex, stable oil‐in‐water emulsions were formed and exhibited an enhanced retention ratio and bioaccessibility of lutein after simulated digestion. Correlation analysis demonstrated that the additional anti‐oxidant activity as a result of EYGs was responsible for the high retention of lutein, whereas low surface tension facilitated the micellization of bioaccessible lutein. CONCLUSION: The present study shows that the EYG and SL have a synergistic effect with respect to improving the retention ratio and bioaccessibility of lutein in emulsions stabilized by EYG‐SL complex after digestion and this will guide the development of value‐added oil‐in‐water emulsion products using protein‐lecithin complex as a promising nutrient delivery vehicle. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]