IBIMOL   23987
INSTITUTO DE BIOQUIMICA Y MEDICINA MOLECULAR PROFESOR ALBERTO BOVERIS
Unidad Ejecutora - UE
artículos
Título:
Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties
Autor/es:
MARINA MARSANASCO; BARBARA PIOTRKOWSKI; VALERIA CALABRÓ; SILVIA DEL VALLE ALONSO; NADIA CHIARAMONI
Revista:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Editorial:
ASSOC FOOD SCIENT TECHN INDIA
Referencias:
Año: 2015 vol. 52
ISSN:
0022-1155
Resumen:
Liposomes were developed with bioactive constituents (omega-3, omega-6, tocopherol) incorporatedin acid food. They were made of soy phosphatidylcholine (SPC) allowing theencapsulation of antioxidant vitamin C (VC) and tocopherol. Stearic acid (SA)or calcium stearate (CaS) was added as abilayer stabilizer. Thestructural and oxidative stability of the liposomes were studied consideringthe heat effect of pasteurization. Size was analyzed by light scattering; shapeand structure were studied by optical and transmission electron microscopy, respectively. Membranepacking was studied with merocyanine 540. Surface charge and oxidative stabilitywere analyzed by zeta potential and ORAC method, respectively. The liposomesshowed significant stability in all of the parameters mentioned above and animportant protective effect over thermolabile VC. Toconfirm their applicability in food, the rheological behavior and a sensoryevaluation of liposomes with vitamin C and bioactive constituents were studied.The sensory evaluation of liposomes in orange juice was performed by theoverall acceptability and triangular tests with 40 and 78 potential consumers,respectively. Theincorporation of all liposomal formulation did not change the acceptability oforange juice. Noteworthy, SPC and SPC:SA systems had rheological behaviorsimilar to a Newtonian fluid whereas that SPC:CaS presented a pseudoplastic one,both considered excellent for larger scale production. From all the obtainedresults, we can conclude that theseliposomal formulations are suitable for food industry applications, incorporating bioactive constituents and generating functional orangejuice that conserves its bioactivity after pasteurization.