Age-related macular degeneration (AMD) is a physiological condition that affects the elderly, diabetic patients, and leads to loss of vision. There are no effective therapies for AMD. The role of nutrition in preventing AMD is receiving strong scientific scrutiny. Lutein and zeaxanthin have been identified as dietary strategies that can delay the onset of AMD. Consumption of at least six milligrams of lutein per day has been reported to delay the onset of AMD by as much as 43%. However, most available food sources contain such low levels of lutein that it would be difficult to meet the daily requirement. It would require 2 lbs of corn, 16 lbs of tomatoes, or one salad bowl of kale to meet the minimum daily requirement. As a result, food fortification with lutein extract is appealing to health conscious consumers.
The objective of this study was to prepare an oil in water emulsion containing at least 6 mg of lutein per serving size (one tablespoon) as a daily source of lutein. Random Centroid Optimization was applied to find the best conditions for preparing a stable emulsion. Experimental parameters included: lutein concentration (0.010-0.020 %w/w); pH (3.5-4.7); phosphatidylglycerol (0.018-0.1 %w/w); whey protein (1.5-3.5 %w/w); and corn oil (15-25 %w/w). Emulsions were prepared and turbidity measurements were determined as a function of half-life stability in minutes. Absorbance was measured at 500 nm for 10 min. The same measurements were carried out using the best values for four factors obtained from the RCO program.
Emulsion stability was evaluated by heating samples at 90 oC from 5 to 30 min to check for oil separation. Emulsion samples were also shaken at 700 rpm for 30 min. Size distribution and zeta potential of emulsion droplets were measured, using zetameter.
After 9 experiments in the first cycle and 4 experiments in centroid cycle, optimal conditions for the preparation of a stable lutein-enriched emulsion were: corn oil: 20 %, phosphatidylglycerol (0.018 %w/w), pH: 4.55, lutein concentration: (0.015 %w/w), and whey proteins concentration 2%.
| Identifer | oai:union.ndltd.org:LSU/oai:etd.lsu.edu:etd-0711103-093202 |
| Date | 11 July 2003 |
| Creators | Khachatryan, Armen |
| Contributors | Jack Losso, Samuel Godber, Fred Shih |
| Publisher | LSU |
| Source Sets | Louisiana State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lsu.edu/docs/available/etd-0711103-093202/ |
| Rights | unrestricted, I hereby grant to LSU or its agents the right to archive and to make available my thesis or dissertation in whole or in part in the University Libraries in all forms of media, now or hereafter known. I retain all proprietary rights, such as patent rights. I also retain the right to use in future works (such as articles or books) all or part of this thesis or dissertation. |
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