Fortifying bread and muffins with lutein may be a suitable vehicle to boost intakes of the compound, according to a new study from Spain.
High-lutein wheat and corn flour was used to prepare lutein enriched cookies, muffins and bread, with “reasonable amounts” of the carotenoid still measurable in the final baked products, according to results published in the Journal of Agricultural and Food Chemistry.
“Despite the significant losses of lutein during processing, the developed fortified baked products still contain reasonable concentrations (up to 1.0 mg/serving) of lutein and would hold promise for the development of high-lutein functional foods,” wrote researchers from Guelph Food Research Centre, Agriculture and Agri-Food Canada.
All eyes on lutein
Lutein, a nutrient found in various foods including green leafy vegetables and egg yolk, has a ten-year history in the dietary supplement market as a nutrient to reduce the risk of age related macular degeneration (ADM).
The global lutein market is set to hit $124.5 million (€93 million) in 2013, according to a 2007 report from Frost & Sullivan, with skin health offering a major new avenue for the carotenoid.
According to the report, manufacturers need to address this growing maturity in dietary supplements by identifying new and potentially lucrative application segments that offer opportunities for the continued growth of the lutein market.
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