Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications

VELEZ M. A; PEROTTI M. C.; HYNES, E.R.; MARINEZ FEREZ, A.

Simposio; Euro Global Summit and Expo on Food & Beverages; 2015

The objectives of the present work were to formulate liposomes containing omega-3 fatty acidsto characterize them in size and morphology and to evaluate the effect of physical treatments (ultraturrax and sonication) in size distribution. In addition, the morphology of liposomes coated with whey or caseins from different milks (cow, sheep and goat) was characterized.