?Fortification of chocolate milk with omega-3, omega-6 and vitamins E and C by using liposomes?

MARINA MARSANASCO 1 , VALERIA CALABR
O 2 ,B
ARBARA PIOTRKOWSKI 2 , NADIA S. CHIARAMONI 1 AND SILVIA DEL V. ALONSO

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2015 vol. 117 p. 1 - 11

1438-7697

The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)-based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega-3 and omega-6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge,studied by light scattering and zeta potential,respectively.Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization,and a protective effect over VC,which is thermolabile.Therelease of vitamins was studied bydialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability.