期刊
JOURNAL OF FOOD ENGINEERING
卷 223, 期 -, 页码 132-143出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.12.009
关键词
Food; Liposomes; Soy phosphatidylcholine; Lipid oxidation; Freeze-drying; Storage stability
资金
- Spanish MINECO [AGL2014-52825]
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 degrees 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. (C) 2017 Elsevier Ltd. All rights reserved.
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