デンプン系オイルパウダーによるルテインの熱酸化安定性向上のための単純な戦略

The oxidative degradation of lutein limits its application in thermally processed foods. This study selected representative starch-based carriers structuring lutein oils, and systematically investigated the relationship between micro-/macro-structure and adsorption/protective efficacy using a simple, mild and low-cost blending method. V-type starch (prepared by ethanol-induced recrystallization) achieved superior lutein retention (94.16%), highest oxidation onset temperature of 195.44 °C and oxidation induction time of 18.47 h, primarily attributable to molecular inclusion within helical cavities and highly uniform oil distribution. Porous starch exhibited moderate protection by physical pore barriers, whereas amorphous starch displayed the highest adsorption (5.57 g/g) but poorest stability. Adsorption capacity correlated negatively with bulk density (r = -0.93), while oxidative stability was correlated positively with V-type crystallinity (r = 0.95). Overall, V-type starch-based oil powders offered a convenient and stable encapsulation for lipophilic bioactives with promising potential for thermally processed foods.