Lutein, a xanthophyll, is associated to decreased risk of age-related macular degeneration, atherosclerosis and other diseases (Bovier et al., 2013; El-raey, Ibrahim, & Eldahshan, 2013). When lutein is extracted, it becomes highly unstable, reducing its functionality as an antioxidant. The aim of this research was to improve the stability of lutein using maltodextrin, arabic gum and a modified starch, to obtain micro-particles using spray-drying. Each of the formulations was characterized in terms of yield, encapsulation efficiency, particle size distribution, water activity and moisture content. The formulations with arabic gum (100%) and arabic gum:maltodextrin:modified starch (33.3:33.3:33.3%), with encapsulation efficiencies of 91.94 ± 6.88 and 65.72 ± 0.93%, respectively, were selected to study stability at 45 °C and 75% RH (relative humidity). Based on our results, encapsulation could be considered as an alternative for the generation of high value-added functional ingredients that can be used in different industries.
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