In vitro bioaccessibility of lutein diesters in relation to their chemical structure

Krstić, Đurđa (author), Bolko Seljak, Katarina (author), Grilc, Blaž (author), German Ilić, Ilija (author), Slatnar, Ana (author), Albreht, Alen (author)

This study investigated the bioaccessibility of ten synthetic lutein diesters using the in vitro INFOGEST human digestion model, enabling comparative evaluation of their digestive behavior under controlled food-matrix conditions. We revealed that lutein ester chain length was the primary determinant of bioaccessibility, while branching influenced the extent of hydrolysis. Linear short-chain diesters demonstrated superior bioaccessibility (6.7–18.9%). Branched and bulky derivatives, surprisingly, achieved comparable bioaccessibility (6.6–8.3%) despite high hydrolytic resistance, suggesting mechanisms beyond simple ester cleavage. Conversely, long-chain lutein diesters (> C10), prevalent in commercial supplements, exhibited poor micellization, limited hydrolysis, and consequently very low bioaccessibility (<3%). Finally, two pharmaceutical formulations of the lead lutein diester, lutein di(2,2-dimethylpropanoate), were developed: a sunflower oil formulation and a liquisolid formulation utilizing a porous aluminometasilicate carrier. The sunflower oil formulation enabled significantly higher pigment stability and bioaccessibility, highlighting its superior potential for effective lutein delivery in novel food and pharmaceutical applications.

• Language: English
• Keywords: lutein diesters, INFOGEST in vitro digestion, bioaccessibility, hydrolysis efficiency, chemical structure, structure-property relationship
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: FFA - Faculty of Pharmacy
• Publication status: Published
• Publication version: Version of Record
• Year: 2026
• Number of pages: 12 str.
• Numbering: Vol. 509, art. 148572
• PID: 20.500.12556/RUL-180564
• UDC: 542:616.3-008
• ISSN on article: 1873-7072
• DOI: 10.1016/j.foodchem.2026.148572
• COBISS.SI-ID: 271138307
• Publication date in RUL: 11.03.2026

Record is a part of a journal

• Title: Food chemistry
• Publisher: Elsevier
• ISSN: 1873-7072
• COBISS.SI-ID: 23392261

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: luteinski diestri, INFOGEST in vitro prebava, biološka dostopnost, učinkovitost hidrolize, kemijska struktura, razmerje med strukturo in lastnostmi, prebavne motnje