Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability

Liposome entrapment is a promising technology in the food industry to provide protection or controlled/targeted release to both hydrophilic and lipophilic substances. However, liposomes are obtained in the form of suspensions which has some disadvantages with view to their use as food ingredients, n...

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Autores: Gómez Estaca, Joaquín, Pérez García, Alba, Alemán, Ailén, Gómez Guillén, M. C., Montero García, Pilar
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/227385
Acceso en línea:http://hdl.handle.net/10261/227385
Access Level:acceso abierto
Palabra clave:Alginate
Spray-drying
Freeze-drying
Liposomes
Food ingredients
Stability
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spelling Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stabilityGómez Estaca, JoaquínPérez García, AlbaAlemán, AilénGómez Guillén, M. C.Montero García, PilarAlginateSpray-dryingFreeze-dryingLiposomesFood ingredientsStabilityLiposome entrapment is a promising technology in the food industry to provide protection or controlled/targeted release to both hydrophilic and lipophilic substances. However, liposomes are obtained in the form of suspensions which has some disadvantages with view to their use as food ingredients, namely, problems for storage, transportation, and formulation of low-to-intermediate moisture foods. So, the research on drying methods able to render dried liposomes with minimum structural changes is mandatory. In the present work, the ability of alginate as protective and carrier biopolymer during liposomal suspensions drying and rehydration was evaluated, as function of drying method (freeze-drying and spray-drying). Freeze-drying rendered sponge-like structures showing a loose porous matrix, whereas spray-drying rendered a powder composed of microparticles up to 20 μm in diameter. Both of them showed a homogeneous white-to-creamy color as well as good wettability and water dispersibility, behaving as a light viscous material upon rehydrating which is compatible with most food products. Alginate provided protection to liposomes during drying and rehydration, as only minor changes in their size and shape were observed, however, multilamellar and multivesicular vesicles were formed. Furthermore, alginate also provided protection upon reconstitution at different pHs, contrary to what happened to fresh liposomal suspensions, whereas low-to-moderate thermal treatments had a negligible effect on size and stability. The use of alginate as carrier and protective agent for drying liposomal suspensions is promising with view to the extension of their use as food ingredient, for both freeze-drying or spray-drying methods.The authors wish to thank to the “Agencia Estatal de Investigación (AEI)” and “Fondo Europeo de Desarrollo Regional (FEDER)”, through project NANOALIVAL AGL2017-84161-C2-1-R.Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/227385reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-Rhttps://doi.org/10.1016/j.foodhyd.2020.106357Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2273852026-05-22T06:33:51Z
dc.title.none.fl_str_mv Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
title Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
spellingShingle Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
Gómez Estaca, Joaquín
Alginate
Spray-drying
Freeze-drying
Liposomes
Food ingredients
Stability
title_short Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
title_full Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
title_fullStr Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
title_full_unstemmed Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
title_sort Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
dc.creator.none.fl_str_mv Gómez Estaca, Joaquín
Pérez García, Alba
Alemán, Ailén
Gómez Guillén, M. C.
Montero García, Pilar
author Gómez Estaca, Joaquín
author_facet Gómez Estaca, Joaquín
Pérez García, Alba
Alemán, Ailén
Gómez Guillén, M. C.
Montero García, Pilar
author_role author
author2 Pérez García, Alba
Alemán, Ailén
Gómez Guillén, M. C.
Montero García, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Alginate
Spray-drying
Freeze-drying
Liposomes
Food ingredients
Stability
topic Alginate
Spray-drying
Freeze-drying
Liposomes
Food ingredients
Stability
description Liposome entrapment is a promising technology in the food industry to provide protection or controlled/targeted release to both hydrophilic and lipophilic substances. However, liposomes are obtained in the form of suspensions which has some disadvantages with view to their use as food ingredients, namely, problems for storage, transportation, and formulation of low-to-intermediate moisture foods. So, the research on drying methods able to render dried liposomes with minimum structural changes is mandatory. In the present work, the ability of alginate as protective and carrier biopolymer during liposomal suspensions drying and rehydration was evaluated, as function of drying method (freeze-drying and spray-drying). Freeze-drying rendered sponge-like structures showing a loose porous matrix, whereas spray-drying rendered a powder composed of microparticles up to 20 μm in diameter. Both of them showed a homogeneous white-to-creamy color as well as good wettability and water dispersibility, behaving as a light viscous material upon rehydrating which is compatible with most food products. Alginate provided protection to liposomes during drying and rehydration, as only minor changes in their size and shape were observed, however, multilamellar and multivesicular vesicles were formed. Furthermore, alginate also provided protection upon reconstitution at different pHs, contrary to what happened to fresh liposomal suspensions, whereas low-to-moderate thermal treatments had a negligible effect on size and stability. The use of alginate as carrier and protective agent for drying liposomal suspensions is promising with view to the extension of their use as food ingredient, for both freeze-drying or spray-drying methods.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
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/10261/227385
url http://hdl.handle.net/10261/227385
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/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-R
https://doi.org/10.1016/j.foodhyd.2020.106357
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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score 15,812429

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