Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction
A shrimp peptide fraction (ST1) with biological activity (ABTS radical scavenging capacity, angiotensin-converting enzyme and dipeptidyl-peptidase-IV inhibitory activities), was encapsulated in partially purified soy phosphatidylcholine nanoliposomes (L-ST1) using glycerol to preserve the bilayer during the film-forming dehydration step. The z-average, zeta potential and encapsulation efficiency of L-ST1 were, respectively, 99.98 nm, −53.87 mV and 52.37%. Transmisssion Electron Microscopy images showed that the liposomes incorporated in sodium caseinate films caused film matrix disruption, but vesicle structure was well preserved and uniformly distributed along the film matrix. The films with liposomes became more water soluble, adhesive and mucoadhesive, with no changes in thickness or transparency. The film showed a very favourable taste perception, regardless the presence or type of liposomes, while the buccal dissolution was faster with the films carrying the liposomes. The film could be used in different food designs without distorting the sensory acceptance of the final product.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2019
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Subjects: | Shrimp peptide fraction, Nanoliposomes, Caseinate film, Film structure, Sensory properties, Mucoadhesion, |
Online Access: | http://hdl.handle.net/10261/179740 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100011033 |
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dig-ictan-es-10261-1797402020-01-28T08:26:55Z Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction Montero García, Pilar Mosquera, Mauricio Marín, Daniel Alemán, Ailén Martínez Álvarez, Óscar Gómez Guillén, M. C. Ministerio de Economía y Competitividad (España) Agencia Estatal de Investigación (España) Ministerio de Ciencia, Innovación y Universidades (España) Shrimp peptide fraction Nanoliposomes Caseinate film Film structure Sensory properties Mucoadhesion A shrimp peptide fraction (ST1) with biological activity (ABTS radical scavenging capacity, angiotensin-converting enzyme and dipeptidyl-peptidase-IV inhibitory activities), was encapsulated in partially purified soy phosphatidylcholine nanoliposomes (L-ST1) using glycerol to preserve the bilayer during the film-forming dehydration step. The z-average, zeta potential and encapsulation efficiency of L-ST1 were, respectively, 99.98 nm, −53.87 mV and 52.37%. Transmisssion Electron Microscopy images showed that the liposomes incorporated in sodium caseinate films caused film matrix disruption, but vesicle structure was well preserved and uniformly distributed along the film matrix. The films with liposomes became more water soluble, adhesive and mucoadhesive, with no changes in thickness or transparency. The film showed a very favourable taste perception, regardless the presence or type of liposomes, while the buccal dissolution was faster with the films carrying the liposomes. The film could be used in different food designs without distorting the sensory acceptance of the final product. The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support through project AGL2014-52825 and project AGL2017-84161-C2-1. Peer reviewed 2019-04-10T06:36:56Z 2019-04-10T06:36:56Z 2019 artículo http://purl.org/coar/resource_type/c_6501 Journal of Food Engineering 244: 47-54 (2019) 0260-8774 http://hdl.handle.net/10261/179740 10.1016/j.jfoodeng.2018.09.024 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100011033 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# AGL2017-84161-C2-1-R/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-R info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/AGL2017-84161-C2-1-R Postprint https://doi.org/10.1016/j.jfoodeng.2018.09.024 Sí open Elsevier |
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Shrimp peptide fraction Nanoliposomes Caseinate film Film structure Sensory properties Mucoadhesion Shrimp peptide fraction Nanoliposomes Caseinate film Film structure Sensory properties Mucoadhesion |
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Shrimp peptide fraction Nanoliposomes Caseinate film Film structure Sensory properties Mucoadhesion Shrimp peptide fraction Nanoliposomes Caseinate film Film structure Sensory properties Mucoadhesion Montero García, Pilar Mosquera, Mauricio Marín, Daniel Alemán, Ailén Martínez Álvarez, Óscar Gómez Guillén, M. C. Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
description |
A shrimp peptide fraction (ST1) with biological activity (ABTS radical scavenging capacity, angiotensin-converting enzyme and dipeptidyl-peptidase-IV inhibitory activities), was encapsulated in partially purified soy phosphatidylcholine nanoliposomes (L-ST1) using glycerol to preserve the bilayer during the film-forming dehydration step. The z-average, zeta potential and encapsulation efficiency of L-ST1 were, respectively, 99.98 nm, −53.87 mV and 52.37%. Transmisssion Electron Microscopy images showed that the liposomes incorporated in sodium caseinate films caused film matrix disruption, but vesicle structure was well preserved and uniformly distributed along the film matrix. The films with liposomes became more water soluble, adhesive and mucoadhesive, with no changes in thickness or transparency. The film showed a very favourable taste perception, regardless the presence or type of liposomes, while the buccal dissolution was faster with the films carrying the liposomes. The film could be used in different food designs without distorting the sensory acceptance of the final product. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Montero García, Pilar Mosquera, Mauricio Marín, Daniel Alemán, Ailén Martínez Álvarez, Óscar Gómez Guillén, M. C. |
format |
artículo |
topic_facet |
Shrimp peptide fraction Nanoliposomes Caseinate film Film structure Sensory properties Mucoadhesion |
author |
Montero García, Pilar Mosquera, Mauricio Marín, Daniel Alemán, Ailén Martínez Álvarez, Óscar Gómez Guillén, M. C. |
author_sort |
Montero García, Pilar |
title |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
title_short |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
title_full |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
title_fullStr |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
title_full_unstemmed |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
title_sort |
changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction |
publisher |
Elsevier |
publishDate |
2019 |
url |
http://hdl.handle.net/10261/179740 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100011033 |
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1777670622744150016 |