Marsanasco Marina, Piotrkowski Bárbara, Calabró Valeria, Del Valle Alonso Silvia, Chiaramoni Nadia S
Laboratorio de Biomembranas, Grupo de Biología Estructural y Biotecnología (GBEyB), IMBICE-CONICET, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires Argentina.
Instituto de Bioquímica y Medicina Molecular (IBIMOL), Universidad de Buenos Aires-CONICET, Facultad de Farmacia y Bioquímica, Buenos Aires, Argentina.
J Food Sci Technol. 2015 Dec;52(12):7828-38. doi: 10.1007/s13197-015-1924-y. Epub 2015 Jul 1.
Liposomes were developed with bioactive constituents (omega-3, omega-6, tocopherol) incorporated in acid food. They were made of soy phosphatidylcholine (SPC) allowing the encapsulation of antioxidant vitamin C (VC) and tocopherol. Stearic acid (SA) or calcium stearate (CaS) was added as a bilayer stabilizer. The structural and oxidative stability of the liposomes were studied considering the heat effect of pasteurization. Size was analyzed by light scattering; shape and structure were studied by optical and transmission electron microscopy, respectively. Membrane packing was studied with merocyanine 540. Surface charge and oxidative stability were analyzed by zeta potential and ORAC method, respectively. The liposomes showed significant stability in all of the parameters mentioned above and an important protective effect over thermolabile VC. To confirm their applicability in food, the rheological behavior and a sensory evaluation of liposomes with vitamin C and bioactive constituents were studied. The sensory evaluation of liposomes in orange juice was performed by the overall acceptability and triangular tests with 40 and 78 potential consumers, respectively. The incorporation of all liposomal formulation did not change the acceptability of orange juice. Noteworthy, SPC and SPC:SA systems had rheological behavior similar to a Newtonian fluid whereas that SPC:CaS presented a pseudoplastic one, both considered excellent for larger scale production. From all the obtained results, we can conclude that these liposomal formulations are suitable for food industry applications, incorporating bioactive constituents and generating functional orange juice that conserves its bioactivity after pasteurization.
脂质体是通过将生物活性成分（ω-3、ω-6、生育酚）掺入酸性食品中制成的。它们由大豆磷脂酰胆碱（SPC）制成，能够包裹抗氧化剂维生素C（VC）和生育酚。添加硬脂酸（SA）或硬脂酸钙（CaS）作为双层稳定剂。考虑到巴氏杀菌的热效应，研究了脂质体的结构和氧化稳定性。通过光散射分析粒径；分别通过光学显微镜和透射电子显微镜研究形状和结构。用部花青540研究膜堆积。分别通过ζ电位和ORAC方法分析表面电荷和氧化稳定性。脂质体在上述所有参数中均表现出显著的稳定性，并且对热不稳定的VC具有重要的保护作用。为了证实它们在食品中的适用性，研究了含有维生素C和生物活性成分的脂质体的流变行为和感官评价。分别通过总体可接受性和三角试验对40名和78名潜在消费者进行橙汁中脂质体的感官评价。所有脂质体制剂的加入均未改变橙汁的可接受性。值得注意的是，SPC和SPC:SA体系的流变行为类似于牛顿流体，而SPC:CaS体系呈现假塑性行为，这两种行为都被认为非常适合大规模生产。从所有获得的结果可以得出结论，这些脂质体制剂适用于食品工业应用，可掺入生物活性成分并生产出在巴氏杀菌后仍保留其生物活性的功能性橙汁。
