Unveiling the importance role of lutein-plant-based nanoencapsulation: a future effort to improve their stability and bioaccessibility in combating ocular melanoma

• Happy Kurnia Permatasari ^[1] ; Fahrul Nurkolis ^[7] ; Muhammad Iqhrammullah ^[2] ; Rony Abdi Syahputra ^[3] ; Rudy Kurniawan ^[4] ; Dionysius Subali ^[5] ; Reggie Surya ^[8] ; Dian Aruni Kumalawati ^[7] ; Faqrizal Ria Qhabibi ^[1] ; Vika Anggari ^[9] ; Raymond R. Tjandrawinata ^[5] ; Nelly Mayulu ^[10] ; Hardinsyah Hardinsyah ^[11] ; Nurpudji Astuti Taslim ^[4] ; Andi Yasmin Syauki ^[4] ; Bonglee Kim ^[6]
  1. [1] University of Brawijaya

     University of Brawijaya

     Indonesia

     
  2. [2] Universitas Muhammadiyah Aceh

     Universitas Muhammadiyah Aceh

     Indonesia

     
  3. [3] University of North Sumatra

     University of North Sumatra

     Indonesia

     
  4. [4] Hasanuddin University

     Hasanuddin University

     Indonesia

     
  5. [5] Atma Jaya Catholic University of Indonesia

     Atma Jaya Catholic University of Indonesia

     Indonesia

     
  6. [6] Kyung Hee University

     Kyung Hee University

     Corea del Sur

     
  7. [7] University of Sunan Kalijaga
  8. [8] Bina Nusantara University
  9. [9] PT Mayora Indah Tbk
  10. [10] Muhammadiyah Manado University
  11. [11] IPB University

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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  • Despite its potential benefits, lutein availability can be limited due to inadequate dietary intake of fruits, vegetables, and seaweed. Additionally, lutein faces challenges related to gastrointestinal absorption due to its physicochemical characteristics. To tackle these issues, fortifying staple foods with lutein is proposed, but its low solubility and susceptibility to oxidative degradation present hurdles. Nanoencapsulation technology emerges as a promising solution for improving lutein stability during food processing, storage, and absorption. However, lutein’s stability remains a challenge, with susceptibility to degradation by temperature, UV-light, and oxygen exposure. Food processing involving high temperatures can cause degradation, while specific UV-wavelengths lead to cleavage of lutein molecules. This critical viewpoint carries substantial scientific significance by urging researchers globally to prioritize clinical investigations and the advancement of plant-based lutein nanoencapsulation in basic dietary items. Clinical studies focusing on lutein-plant-based nanoencapsulation approaches are essential to improve its stability and bioaccessibility, ultimately contributing to better vision health.