Development and evaluation of a lutein-fortified yoghurt: Stability assessment, sensory properties and human bioavailability study

Hao Shi, John M. Nolan, Colette Pryor, Tommy Power, Alfonso Prado-Cabrero

Research output: Contribution to journalArticlepeer-review

Abstract

Lutein is a carotenoid that humans obtain primarily from green-leafy vegetables. However, due to generally low consumption of these foods, this bioactive is not sufficiently consumed. Therefore, there is growing interest in developing lutein-fortified foods to provide an additional source of lutein supplementation. In this study, we developed a lutein-fortified yoghurt and conducted a 72-hour single-dose bioavailability study in human subjects. Lutein remained stable in the yoghurt over shelf life at 14.6 mg of lutein per 100 g of yoghurt. Sensory evaluation yielded results similar to a lutein-free yoghurt. In the bioavailability study, consuming 100 g of lutein-fortified yoghurt significantly increased the average serum concentration of lutein by 1946.86 ± 1514.72 h μg·L−1 in human subjects, following a typical pharmacokinetic curve of absorption and decline. These findings confirm that our lutein-fortified yoghurt is suitable for commercial use and effectively enhances people's serum lutein levels.

Original languageEnglish
Article number106430
JournalJournal of Functional Foods
Volume121
DOIs
Publication statusPublished - 31 Aug 2024

Keywords

  • Bioavailability
  • Fortified food
  • Lutein
  • Lutein-fortified food
  • Serum response
  • Yoghurt

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