Evaluation of Stability and In-Vitro Bioaccessibility of Encapsulated Lutein via Microfluidic Technology

Objectives Inadequate intake of lutein was relevant to a higher risk of aging-related eye disease. Since lutein cannot be synthesized in body, it should be obtained from the food. However, lutein has been barely incorporated into food because it is prone to degradation and is poor bioaccessible in the gastrointestinal tract. Thus, this present study aimed to encapsulate lutein in staple food using excipient emulsions via a novel microfluidic technique and to assess the stability and bioaccessibility of lutein.