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

MARINA MARSANASCO; VALERIA CALABRÓ; BARBARA PIOTRKOWSKI; NADIA CHIARAMONI; SILVIA DEL VALLE ALONSO

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2015

1438-7697

Additives were made by soy phosphatidylcholine (SPC)-based liposomes to encapsulatevitamin E (VE) and vitamin C (VC), and incorporated in pasteurized chocolate milk to generate afunctional food. SPC is a natural lipid which contains essential fatty acids like omega-3 andomega-6. Stearic acid (SA) or calcium stearate (CaS) was incorporated as bilayer stabilizer.Size and surface charge were studied by light scattering and zeta potential, respectively.Morphology and structure were analyzed by optical and transmission electron microscopy.Membrane packing was studied with probe merocyanine 540 and oxidative stability wasanalyzed by the TBA and ORAC methods. The studies were made before and afterpasteurization to obtain information about the thermal stability. All formulations showedsignificant stability of analyzed parameters even after pasteurization. Also, they presented an important protective effect over thermolabile VC which demonstrated an antioxidant action afterpasteurization.Additionally, release of vitamins was studied by 72 hours of dialysis. All additives were able toretain a high percentage of VE (all over 85%) and VC (c.a. 30%).For food application, a sensory evaluation was performed in chocolate milk with liposomes and the rheological behavior of additives was studied. Data supports the applicability of the additivesespecially for SPC:SA.