Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Food Chem. 2018 Apr 15;245:525-535. doi: 10.1016/j.foodchem.2017.10.141. Epub 2017 Oct 31.
Three antioxidant extracts (collagen hydrolysate, pomegranate peel extract, shrimp lipid extract) were encapsulated in soy phosphatidylcholine liposomes with the addition of glycerol. The particle size of the fresh liposomes ranged from 75.7 to 81.0 nm and zeta potential from -64.6 to -88.2 mV. Freeze-drying increased particle size (199-283 nm), and slightly decreased zeta potential. The lyophilized liposomes were incorporated in squid surimi gels at 10.5% concentration. An alternative functional formulation was also prepared by adding 2% of non-encapsulated bioactive extract. The gels were characterized in terms of colour, texture and oxidative stability (TBARS) after processing and also after frozen storage. The incorporation of the freeze-dried liposomes caused a slight decrease in gel strength and contributed to maintaining the stability of the gels during long-term frozen storage. The antioxidant properties of the bioactive extracts, liposomes and in vitro digested surimi gels were determined.
三种抗氧化提取物（胶原蛋白水解物、石榴皮提取物、虾脂质提取物）用甘油包封在大豆磷酯酰胆碱脂质体中。新鲜脂质体的粒径范围为 75.7 至 81.0nm，zeta 电位为-64.6 至-88.2mV。冷冻干燥会增加粒径（199-283nm），并略微降低 zeta 电位。冻干脂质体以 10.5%的浓度掺入鱿鱼鱼糜凝胶中。还通过添加 2%的未包封的生物活性提取物来制备替代的功能性配方。处理后和冷冻储存后，对凝胶的颜色、质地和氧化稳定性（TBARS）进行了表征。冷冻干燥脂质体的掺入导致凝胶强度略有降低，并有助于在长期冷冻储存过程中保持凝胶的稳定性。测定了生物活性提取物、脂质体和体外消化的鱼糜凝胶的抗氧化性能。
