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dc.contributor.author
Marsanasco, Marina
dc.contributor.author
Alonso, Silvia del Valle
dc.date.available
2023-05-02T13:40:58Z
dc.date.issued
2022-01
dc.identifier.citation
Marsanasco, Marina; Alonso, Silvia del Valle; Stability of bioactive compounds in liposomes after pasteurisation and storage of functional chocolate milk; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 57; 1; 1-2022; 361-369
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/195962
dc.description.abstract
In the present study, liposomes with bioactive compounds (BC), vitamin E (VE) and vitamin C (VC), were characterised after pasteurisation and storage in chocolate milk. Liposomes were obtained using soy phosphatidylcholine (SPC), SPC with stearic acid (SA) or calcium stearate (CaS). Oxidative stability, size, shape and membrane packing were studied after pasteurisation and storage for 28 days at 4 °C. Oxidative stability was also studied after pasteurisation in extreme conditions: 6 months, 25 °C and light. The oxidative level determined in liposomes is much under the permitted limits, generating good quality food. SPC maintained stability in size, shape and membrane packing for 28 days at 4 °C. SPC:SA and SPC:CaS evidenced a decrease in liposomal aggregation and a higher membrane packing for 28 days at 4 °C, which favoured stability. These results were optimum because commercial functional milk must have a shelf life of 7 days at 4 °C. Pasteurised liposomes were incorporated in chocolate milk to study the sensory (after storage for 7 days at 4 °C) and microbiological stability. None of the liposomes contributed to the microbial load. SPC:SA presented high sensorial stability in the milk, being a potentially suitable medium to incorporate BC generating functional food.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FOOD QUALITY
dc.subject
FUNCTIONAL FOODS
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MILK/MILK PRODUCTS
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SENSORY ANALYSIS
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SHELF LIFE
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VITAMIN C
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VITAMIN E
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Otras Nanotecnología
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Stability of bioactive compounds in liposomes after pasteurisation and storage of functional chocolate milk
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-05-02T11:47:44Z
dc.journal.volume
57
dc.journal.number
1
dc.journal.pagination
361-369
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Marsanasco, Marina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina
dc.description.fil
Fil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
dc.journal.title
International Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.15420
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