Cengiz Alime, Schroën Karin, Berton-Carabin Claire
Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey.
Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.
Foods. 2021 Jun 4;10(6):1293. doi: 10.3390/foods10061293.
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82-99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.
为了包裹可溶性铁，使用不饱和磷脂（蛋黄中的磷脂酰胆碱）制备脂质体，从而获得了较高的包封效率（82 - 99%）。铁浓度影响其氧化稳定性：在0.2和1 mM硫酸亚铁时，脂质体是稳定的，而在较高浓度（10和48 mM）时，磷脂氧化程度明显更高。当应用于水包油（O/W）乳液时，含有低铁浓度脂质体的乳液对脂质氧化的稳定性远高于添加了高铁浓度脂质体的乳液，尽管总体铁浓度相似（0.1 M）。因此，在高磷脂与铁比例下，负载铁的脂质体具有抗氧化作用，但当该比例过低时则充当促氧化剂，这很可能是磷脂自身氧化的结果。这种非单调效应在铁强化食品的设计中可能至关重要。
