Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude

Liposomes made from soy phosphatidylcholine entrapping food waste compounds (collagen hydrolysate, L-HC; pomegranate peel extract, L-PG; and shrimp lipid extract, L-SL) were freeze-dried and stored for seven months. The freeze-drying process increased the particle size and decreased water solubility...

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Detalles Bibliográficos
Autores: Marín, Daniel, Alemán, Ailén, Montero García, Pilar, Gómez Guillén, M. C.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/170974
Acceso en línea:http://hdl.handle.net/10261/170974
Access Level:acceso abierto
Palabra clave:Food
Liposomes
Soy phosphatidylcholine
Lipid oxidation
Freeze-drying
Storage stability
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spelling Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitudeMarín, DanielAlemán, AilénMontero García, PilarGómez Guillén, M. C.FoodLiposomesSoy phosphatidylcholineLipid oxidationFreeze-dryingStorage stabilityLiposomes made from soy phosphatidylcholine entrapping food waste compounds (collagen hydrolysate, L-HC; pomegranate peel extract, L-PG; and shrimp lipid extract, L-SL) were freeze-dried and stored for seven months. The freeze-drying process increased the particle size and decreased water solubility. The freeze-dried L-HC and L-PG preparations presented large multivesicular vesicles with spherical and unilamellar morphology. Large multilamellar vesicles were observed in L-SL, coinciding with greater structural changes in the membrane bilayer and increased thermal stability, as observed by ATR-FTIR and DSC. Dynamic oscillatory rheology revealed a slight hardening in the dried liposomes, induced by storage time. A sharp rigidifying effect in the temperature range from 40 to 90 °C was observed in L-SL. The loading with antioxidant compounds prevented freeze-drying-induced lipid oxidation. The storage stability of freeze-dried liposomes and their technological aptitude as a food ingredient varied depending on the chemical nature of the entrapped compounds.The authors wish to thank the Spanish MINECO for financial support (project AGL2014-52825).Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/170974reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-Rhttps://doi.org/10.1016/j.jfoodeng.2017.12.009Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1709742026-05-22T06:33:51Z
dc.title.none.fl_str_mv Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
title Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
spellingShingle Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
Marín, Daniel
Food
Liposomes
Soy phosphatidylcholine
Lipid oxidation
Freeze-drying
Storage stability
title_short Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
title_full Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
title_fullStr Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
title_full_unstemmed Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
title_sort Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude
dc.creator.none.fl_str_mv Marín, Daniel
Alemán, Ailén
Montero García, Pilar
Gómez Guillén, M. C.
author Marín, Daniel
author_facet Marín, Daniel
Alemán, Ailén
Montero García, Pilar
Gómez Guillén, M. C.
author_role author
author2 Alemán, Ailén
Montero García, Pilar
Gómez Guillén, M. C.
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Food
Liposomes
Soy phosphatidylcholine
Lipid oxidation
Freeze-drying
Storage stability
topic Food
Liposomes
Soy phosphatidylcholine
Lipid oxidation
Freeze-drying
Storage stability
description Liposomes made from soy phosphatidylcholine entrapping food waste compounds (collagen hydrolysate, L-HC; pomegranate peel extract, L-PG; and shrimp lipid extract, L-SL) were freeze-dried and stored for seven months. The freeze-drying process increased the particle size and decreased water solubility. The freeze-dried L-HC and L-PG preparations presented large multivesicular vesicles with spherical and unilamellar morphology. Large multilamellar vesicles were observed in L-SL, coinciding with greater structural changes in the membrane bilayer and increased thermal stability, as observed by ATR-FTIR and DSC. Dynamic oscillatory rheology revealed a slight hardening in the dried liposomes, induced by storage time. A sharp rigidifying effect in the temperature range from 40 to 90 °C was observed in L-SL. The loading with antioxidant compounds prevented freeze-drying-induced lipid oxidation. The storage stability of freeze-dried liposomes and their technological aptitude as a food ingredient varied depending on the chemical nature of the entrapped compounds.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/170974
url http://hdl.handle.net/10261/170974
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52825-R
https://doi.org/10.1016/j.jfoodeng.2017.12.009
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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