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

MARSANASCO, M.; CALABRÓ, V.; PIOTRKOWSKI, B.; CHIARAMONI, N.S.; ALONSO, S. DEL V.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2015

1438-7697

Themain goal of this work was to develop an additive to fortify a widely consumedproduct with vitamins. Additives were made of soy phosphatidylcholine(SPC)-based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), andincorporated in chocolate milk to generate a functional food and posteriorpasteurization. SPC contains essential fatty acids like omega-3 and omega-6fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as aliposome bilayer stabilizer.Characterizationof liposomes involved size and surface charge, studied by light scattering andzeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540and oxidative stability by the TBA and ORAC methods. The studies were madebefore and after pasteurization to study thermal stability. All formulationsshowed significant stability of the parameters analyzed, even afterpasteurization, and a protective effect over VC, which is thermolabile. The releaseof vitamins was studied by dialysis. All additives were able to retain a highpercentage of VE and VC. For food application, a sensory evaluation wasperformed in chocolate milk with liposomes. SPC:SA liposomes can be selected asfood additives due to their acceptability and stability.