Stability of Lutein in Fortified Steamed Bread during Processing and Storage
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Abstract:
Water-soluble, microencapsulated lutein powder was added to steamed bread and the changes in stability of lutein and its stereoisomers was monitored during the processes of mixing, rolling, fermentation, steaming, and storage. The results showed that the concentration of lutein was not significantly affected during mixing, rolling, and fermentation; however, steaming caused a slight decrease in lutein concentration. The steamed bread contained 66.60% trans-lutein and cis-isomers were found during all stages of processing and storage of fortified bread. Small amounts of 13-cis and 13′-cis-lutein were generated during mixing and their levels continuously increased during the rolling process. Small amounts of 9-cis and 9′-cis-lutein were formed during fermentation, whereas both, fermentation, and steaming caused significant increases in the amounts of 13-cis, 13'′-cis, 9-cis and 9′-cis-lutein. The content of trans-lutein and cis-isomers of lutein decreased slightly during storage. Degradation of lutein accelerated with increase in temperature and the optimum storage temperature for fortified steamed bread was at -18 ℃.
