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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.
Permatasari et al. (Fri,) studied this question.