Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods?

MARSANASCO M; ALONSO, SILVIA DEL VALLE.

Intech Open

Lugar: Londres; Año: 2021 p. 20

978-953-51-3440-4

Functional foods are those with health benefits but cannot incorporate andprotect from oxidation or deterioration, maintaining the bioactive compounds(BC) activity. The liposomes have several advantages for BC encapsulation: easeof obtention, characterization, scaling-up, lipid protection for hydrophilic andlipophilic BC, and best, they are made with natural lipids of alimentary grade. Inour studies, liposomes were made of soy phosphatidylcholine (SPC) with StearicAcid or Calcium Stearate as a membrane stabilizer. They encapsulated BC as vitaminE, vitamin C and folic acid (B9). The liposome?s design strategy is that SPC lipid?scomponents are BC-like choline and essential fatty acids. These liposomes preservedand maintain the activity of the thermolabile vitamins C and B9. Like milk and fruitjuice, various food types can incorporate liposomes protecting BC. A series oflaboratory studies will be performed to select the most stable liposomal formulations, like characterization, encapsulation efficiency, physicochemical, microbiological, thermal, and sensory stability. Liposomes- BC design and development are discussed in the chapter. The food heat treatment and the conditions/storage time are also crucial and must be considered in these studies. Finally, incorporating the C into a food production line is feasible with an excellent economic prospect until supermarket shelves are reached, like our food product proposal.