**4. Conclusions**

In conclusion, lutein is successfully encapsulated in new noodle-like food product using excipient emulsions via a novel microfluidic technology, and is relatively stable for storage. *In vitro* results sugges<sup>t</sup> that types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide insights into an emulsion-based delivery system via microfluidics that is a potential for lutein encapsulation in commercial applications, such as functional foods.

**Author Contributions:** Conceptualization, S.A.K. and J.E.K.; methodology, Y.Y., X.Y.J.C. and J.J.L.; formal analysis, Y.Y.; investigation, Y.Y. and J.J.L.; writing—original draft preparation, Y.Y.; writing— review and editing, J.E.K.; supervision, M.H.L., S.A.K. and J.E.K.; project administration, M.H.L., S.A.K. and J.E.K.; funding acquisition, S.A.K. and J.E.K.; All authors have read and agreed to the published version of the manuscript.

**Funding:** We acknowledge Fuji Oil Holdings Inc. for the sponsorship of soy protein isolate powders and DSM company for the sponsorship of FloraGLO Lutein. This research was funded by the Cross-Faculty Research Grant for Interdisciplinary Research, National University of Singapore and the Industry Alignment Fund (Pre-Positioning): Programme Food Structure Engineering for Nutrition. This research was also partially supported by the Health Innovation Program: Future Foods for Health, National University Health System and National University of Singapore.

**Conflicts of Interest:** Authors Y.Y., X.Y.J.C. and J.E.K. declare no conflict of interest; Authors J.J.L., M.H.L. and S.A.K. are inventors of the patent (No. 10201906256W) mentioned in this manuscript used to make the microfluidic devices. The funders have no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
