Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude

Liposomes made from soy phosphatidylcholine entrapping food waste compounds (collagen hydrolysate, L-HC; pomegranate peel extract, L-PG; and shrimp lipid extract, L-SL) were freeze-dried and stored for seven months. The freeze-drying process increased the particle size and decreased water solubility. The freeze-dried L-HC and L-PG preparations presented large multivesicular vesicles with spherical and unilamellar morphology. Large multilamellar vesicles were observed in L-SL, coinciding with greater structural changes in the membrane bilayer and increased thermal stability, as observed by ATR-FTIR and DSC. Dynamic oscillatory rheology revealed a slight hardening in the dried liposomes, induced by storage time. A sharp rigidifying effect in the temperature range from 40 to 90 °C was observed in L-SL. The loading with antioxidant compounds prevented freeze-drying-induced lipid oxidation. The storage stability of freeze-dried liposomes and their technological aptitude as a food ingredient varied depending on the chemical nature of the entrapped compounds.

Bibliographic Details

Main Authors:	Marín, Daniel, Alemán, Ailén, Montero García, Pilar, Gómez Guillén, M. C.
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Published:	Elsevier 2018
Subjects:	Food, Liposomes, Soy phosphatidylcholine, Lipid oxidation, Freeze-drying, Storage stability,
Online Access:	http://hdl.handle.net/10261/170974 http://dx.doi.org/10.13039/501100003329
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