Soy PC liposomes as CLA carriers for food applications: preparation and physicochemical characterization.

PAULA ZANEL; ANA GENNARO; PEROTTI MARÍA CRISTINA; ANA GENNARO; PEROTTI MARÍA CRISTINA; HYNES ERICA RUT; VÉLEZ MARÍA AYELÉN; HYNES ERICA RUT; VÉLEZ MARÍA AYELÉN; PAULA ZANEL

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2017 p. 174 - 180

0260-8774

Soy phosphatidylcholine (PC) liposomes added with conjugated linoleic acid isomers, (CLA, 9c, 11t, and10t, 12c) at two PC/CLA ratios, 2:0.4 and 2:1, were prepared by ethanolic injection, and followed during30 days of storage. These systems were investigated in encapsulation efficiency and fatty acid compositionby gas chromatography, size by dynamic light scattering, morphology by TEM images, andmembrane fluidity by electron paramagnetic resonance (EPR). Both type of formulations showed highlysignificant stability and protective effect on CLA isomers with encapsulation efficiencies over 80% duringstorage. Liposome sizes increased at increasing CLA content. TEM showed evidence of oligolamellarvesicles formation. Regarding membrane fluidity, two behaviors were distinguished in the bilayer: CLA atboth formulations disordered the outer membrane zone increasing its fluidity, but the formulation withhigher CLA content caused a decreased fluidity near the center of the membrane. The method is safe andeasily scalable, and formulations are suitable for future applications in food industry.