Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-01-01 DOI:10.1016/j.foostr.2023.100308

Hadis Amiri , Bahare Shabanpour , Parastoo Pourashouri , Mahboobeh kashiri

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Abstract

In this study, the encapsulation of fish protein hydrolysate (FPH), fish oil (FO), and shrimp lipid extract (SHE) was investigated; the prepared nanoliposomes were coated by different layers. Whey protein (WPC) and chitosan (CS) were applied as a mono/bilayer and composite. Physicochemical properties and oxidative stability of nanoliposomes were investigated during 0, 7, 14, and 21 days of storage at 4 °C. The average particle size in uncoated nanoliposomes was 141.3 nm and coating changed the particle size. At the end of storage, the zeta potential of uncoated nanoliposomes was decreased from − 84.7 mV to − 64.8 mV; the color intensity of nanoliposomes showed a slight decrease. The nanoliposomes coated by WPC-monolayer showed the highest encapsulation efficiency (98.38%). At the first, the uncoated nanoliposomes containing SHE showed the highest DPPH radical scavenging activity (77.74%) and reducing power (1.42). Although, during this time, bilayer-coated nanoliposomes by WPC/CS revealed superior oxidative stability. In conclusion, the findings indicated that the encapsulation of marine bioactive compounds in liposomal carriers and coating by WPC as a mono/bilayer with chitosan could be a potential approach to application with antioxidant capability in food products.

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利用脂质体技术包封海洋生物活性化合物：储存过程中物理化学性质和氧化稳定性的评估

在本研究中，研究了鱼蛋白水解产物（FPH）、鱼油（FO）和虾脂提取物（SHE）的包封；制备的纳米脂质体被不同的层包裹。将乳清蛋白（WPC）和壳聚糖（CS）作为单/双层和复合材料应用。研究了纳米脂质体在4°C下储存0、7、14和21天期间的物理化学性质和氧化稳定性。未涂覆的纳米脂质体中的平均粒径为141.3nm，并且涂覆改变了粒径。在储存结束时，未涂覆的纳米脂质体的ζ电位从−84.7 mV降至−64.8 mV；纳米脂质体的颜色强度略有下降。WPC单层包覆的纳米脂质体表现出最高的包封效率（98.38%）。首先，含有SHE的未包覆纳米脂质体显示出最高的DPPH自由基清除活性（77.74%）和还原力（1.42）。尽管在这段时间内，WPC/CS双层包覆的纳米脂质体显示出优异的氧化稳定性。总之，研究结果表明，将海洋生物活性化合物包埋在脂质体载体中，并通过壳聚糖单/双层WPC涂层，可能是一种在食品中应用具有抗氧化能力的潜在方法。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.