期刊
FOOD RESEARCH INTERNATIONAL
卷 162, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2022.112115
关键词
Milk sphingomyelin; Milk polar lipid; Lipid membrane; Phase transition; Lipophilic antioxidant; Encapsulation; Liposome; Vesicle
This study aimed to design food-grade hydrocolloidal encapsulation systems capable of loading lipophilic antioxidant molecules to prevent oxidation in food. The interactions between milk sphingomyelin (milk-SM) bilayers and alpha-tocopherol molecules were investigated using various biophysical techniques, and it was found that alpha-tocopherol molecules can insert into milk-SM bilayers and induce changes in their structure and properties. These findings have important implications for the development of novel encapsulation materials for preventing food oxidation.
Foods containing polyunsaturated lipids are prone to oxidation. Designing food-grade hydrocolloidal encapsu-lation systems able to load lipophilic antioxidant molecules, such as tocopherols (vitamin E), is necessary to prevent oxidation and its deleterous consequences. In this study, we hypothesised that alpha-tocopherol molecules could incorporate in a host membrane composed of milk sphingomyelin (milk-SM) and performed a multi-scale biophysical study. The thermal properties of milk-SM bilayers with various molar proportions of alpha-tocopherol were characterised by differential scanning calorimetry (DSC), their structural properties were examined by X-ray diffraction (XRD). The miscibility between milk-SM and alpha-tocopherol was investigated in mixed Langmuir monolayers. The morphology of milk-SM sphingosomes was observed by confocal laser scanning microscopy (CLSM). We found that molecules of alpha-tocopherol inserted into the milk-SM bilayers and induced a physical desorganisation in the membrane packing, both in the ordered and fluid states. In the presence of alpha-tocopherol, the bilayers were no longer in a gel phase below the phase transition temperature Tm, but in the liquid ordered Lo phase. Furthermore, the sphingosomes formed elongated structures in presence of alpha-tocopherol as a result of membrane softening and changes in the bilayer curvature associated to membrane fusion. The findings of this work contribute in a better understanding of the capacity of milk-SM bilayers to incorporate guest molecules. Milk-SM sphingosomes loaded with tocopherols could be used to prevent oxidation in aqueous foods containing polyunsaturated lipids such as oil-in-water emulsions.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据