*2.9. Statistical Analysis*

All determinations were performed in triplicates and all data were expressed as mean ± SE. Analysis of the variance followed by Tukey test was performed using SPSS software (SPSS Inc., US), and *p* < 0.05 was considered as statistically significant.

## **3. Results and Discussion**

#### *3.1. Structure Characteristics of the Microfluidic Noodle*

The noodle-like structures were created with the co-flow device and the combinationflow device and are shown in Figure 3, and their microscope images viewed under 4× magnification are shown in Figure 4. For the co-flow device, two distinct layers were observed. The outer layer is calcium alginate and inner layer is the SPI and lutein fortified oil emulsion. For the combination-flow, two distinct layers of SPI and calcium alginate were observed and oil droplets were seen within the SPI layer.

**Figure3.** Microfluidicnoodle(**a**)createdvia co-flowdevice;(**b**)createdviacombination-flow.

**Figure 4.** Microscope image of microfluidic noodle (**a**) created via co-flow device; (**b**) created via combination-flow.

The gel-like outer layer was formed by ionic cross-linking of the sodium alginate layer being extruded into a hardening bath of CaCl2 that promotes gelation. The core-shell structured noodle comprised a gelled alginate shell and an SPI core. The alginate shell was measured to be about 0.9 mm in diameter and the SPI core was around 0.5 mm in diameter. The oil droplet that fortified with lutein was approximately 0.2 mm in diameter and was dispersed in the SPI core for the combination-flow. Therefore, the formation of an alginate

shell may act as a physical barrier and help inhibit the degradation of its encapsulated compounds [36].
