Artículo
Soy PC liposomes as CLA carriers for food applications: Preparation and physicochemical characterization
Fecha de publicación:
11/2017
Editorial:
Elsevier
Revista:
Journal of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Soy phosphatidylcholine (PC) liposomes added with conjugated linoleic acid isomers, (CLA, 9c, 11t, and 10t, 12c) at two PC/CLA ratios, 2:0.4 and 2:1, were prepared by ethanolic injection, and followed during 30 days of storage. These systems were investigated in encapsulation efficiency and fatty acid composition by gas chromatography, size by dynamic light scattering, morphology by TEM images, and membrane fluidity by electron paramagnetic resonance (EPR). Both type of formulations showed highly significant stability and protective effect on CLA isomers with encapsulation efficiencies over 80% during storage. Liposome sizes increased at increasing CLA content. TEM showed evidence of oligolamellar vesicles formation. Regarding membrane fluidity, two behaviors were distinguished in the bilayer: CLA at both formulations disordered the outer membrane zone increasing its fluidity, but the formulation with higher CLA content caused a decreased fluidity near the center of the membrane. The method is safe and easily scalable, and formulations are suitable for future applications in food industry.
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Identificadores
Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vélez, María Ayelén; Perotti, Maria Cristina; Zanel, Paula; Hynes, Erica Rut; Gennaro, Ana Maria; Soy PC liposomes as CLA carriers for food applications: Preparation and physicochemical characterization; Elsevier; Journal of Food Engineering; 212; 11-2017; 174-180
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