Department of Food Science, Sari Agriculture Sciences and Natural Resources University, Khazar Abad Road, Sari P.O. Box 578, Iran.
Riddet Institute, Massey University, Private Bag, Palmerstone North 11222, New Zealand.
Molecules. 2021 Dec 26;27(1):120. doi: 10.3390/molecules27010120.
In this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%-4% /) and constant concentration of SE (0.25% /). Particle size and zeta potential of liposomes were in the range of 155.9-208.1 nm and -34.6-43.4 mV, respectively. Encapsulation efficiency was in the range of 50.73%-67.02%, with the stability of nanoliposomes in all treatments being >90%. Encapsulated SE (2% lecithin) was added to ricotta cheese at different concentrations (0%, 0.125%, 1%, and 2% /), and physicochemical and textural properties of the cheese were examined. Lecithin concentration significantly ( ≤ 0.05) affected the particle size, zeta potential, stability, and encapsulation efficiency of the manufactured liposomes. In terms of chemical composition and color of the functional cheese, the highest difference was observed between the control cheese and the cheese enriched with 2% liposomal encapsulated SE. Hardness and chewiness increased significantly ( ≤ 0.05) in the cheeses containing encapsulated SE compared to the control cheese. However, there was no significant difference in the case of adhesiveness, cohesiveness, and gumminess among different cheeses. Overall, based on the findings of this research, liposomal encapsulation was an efficient method for the delivery of SE in ricotta cheese as a novel functional food.
在这项研究中，考察了在四种不同浓度的大豆卵磷脂（0.5%-4% /）和固定浓度的西红花提取物（SE）（0.25% /）下对西红花提取物（SE）的包封。脂质体的粒径和 zeta 电位分别在 155.9-208.1nm 和-34.6-43.4mV 的范围内。包封效率在 50.73%-67.02%的范围内，所有处理中的纳米脂质体的稳定性均>90%。将包封的 SE（2%的卵磷脂）以不同浓度（0%、0.125%、1%和 2% /）添加到乳清干酪中，并检查了奶酪的物理化学和质地特性。卵磷脂浓度显著（≤0.05）影响了所制脂质体的粒径、zeta 电位、稳定性和包封效率。就功能性奶酪的化学成分和颜色而言，在添加 2%包封 SE 的脂质体的功能性奶酪与对照奶酪之间观察到最大差异。与对照奶酪相比，含有包封 SE 的奶酪的硬度和咀嚼性显著（≤0.05）增加。然而，在不同奶酪之间，粘着性、内聚性和粘性没有显著差异。总体而言，根据这项研究的结果，脂质体包封是一种将 SE 递送到乳清干酪中的有效方法，可作为一种新型功能性食品。
