Bioactive fatty acids loaded liposomes as food ingredient for dairy matrices

MARÍA AYELÉN VÉLEZ; ERICA HYNES; CRISTINA PEROTTI

Wageningen

Conferencia; 12th NIZO Dairy Conference; 2021

NIZO y Elsevier

Addition of beneficial unsaturated fatty acids into dairy food provides relevant healthproperties. However, they are unstable and susceptible to environmental conditions such asoxygen, light, temperature, pH and ionic charge, and can decrease both food functionality andquality. Our research focuses on two approaches to achieve stability of bioactive fatty acids:encapsulation and homogenization. First, we studied liposome delivery, formulating CLA-liposomes as ingredients for dairy applications. We characterized the vesicles morphologically(TEM microscopy), in size (by DLS), for encapsulation efficiency (GC) and resistance to freeze-drying. Besides, we assessed the performance of the liposomes as an ingredient in yoghurt.They showed high resistance to thermal treatment, oxidation stability and high CLA recoveries.No detrimental effects were found. For the second approach, we used a homogenization stepto incorporate CLA in yoghurt milk. We studied the effect of CLA at two levels on fermentation,particle size distribution, CLA content, fatty acids profiles, oxidative stability andphysicochemical properties. We successfully increased CLA in all formulations without anyassociated defects.Practical applications Our research is an innovative and feasible option to produce functional foods with highbioavailability of beneficial fatty acids. Liposomes are versatile vesicles, with highbiocompatibility and biodegradability which makes them suitable for diverse fields. As forhomogenization, it is a technology commonly applied in dairy industry and could be easilyadapted to prepare biolipid-enriched foods.