Journal
FOOD CHEMISTRY
Volume 156, Issue -, Pages 144-150Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.011
Keywords
Encapsulation; Nanovesicles; Liposomes; Collagen peptides; Biological activities; Fish scales
Funding
- Spanish Ministry of Science and Innovation (National Project) [AGL2008-02135/ALI, AGL2011-27607]
- Spanish Ministry of Science and Innovation (JAE-Predoc)
- Spanish Ministry of Science and Innovation (CSIC)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq, Brazil)
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Sea bream scales were subjected to enzymatic hydrolysis with Esperase, and a peptide fraction with a molecular mass <3 kDa (F3) was isolated by ultrafiltration. F3 was encapsulated in nanoliposomes made of partially purified phosphatidylcholine (PC). Concentrations of 3.1% and 1 mg/ml for PC and F3, respectively, were established as the best entrapment protocol by response surface methodology. The liposomes entrapment efficiency and zeta potential were 74.6 +/- 0.9% and -40.8 +/- 0.67 mV, respectively. The liposome size ranged from 66.2 to 214 nm, with a mean diameter of 90.3 nm and a polydispersity index of 0.25. The antioxidant activity and ACE inhibitory activity of the encapsulated peptide fraction (L-F3) remained constant after 8 days at 4 degrees C. Encapsulation preserved the biological activities of F3, and could therefore be an alternative to improve the stability of these compounds when applied to a food product. (C) 2014 Elsevier Ltd. All rights reserved.
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