Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

MARINA MARSANASCO; BARBARA PIOTRKOWSKI; VALERIA CALABRO; SILVIA DEL V. ALONSO; NADIA S. CHIARAMONI

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2015

0022-1155

Abstract Liposomes were developed with bioactive constit-uents (omega-3, omega-6, tocopherol) incorporated in acidfood. They were made of soy phosphatidylcholine (SPC)allowing the encapsulation of antioxidant vitamin C (VC)and tocopherol. Stearic acid (SA) or calcium stearate (CaS)was added as a bilayer stabilizer. The structural and oxidativestability of the liposomes were studied considering the heateffect of pasteurization. Size was analyzed by light scattering;shape and structure were studied by optical and transmissionelectron microscopy, respectively. Membrane packing wasstudied with merocyanine 540. Surface charge and oxidativestability were analyzed by zeta potential and ORAC method,respectively. The liposomes showed significant stabilityin all of the parameters mentioned above and an impor-tant protective effect over thermolabile VC. To confirmtheir applicability in food, the rheological behavior anda sensory evaluation of liposomes with vitamin C andbioactive constituents were studied. The sensory evalu-ation of liposomes in orange juice was performed by theoverall acceptability and triangular tests with 40 and 78potential consumers, respectively. The incorporation ofall liposomal formulation did not change the acceptabil-ity of orange juice. Noteworthy, SPC and SPC:SA sys-tems had rheological behavior similar to a Newtonianfluid whereas that SPC:CaS presented a pseudoplasticone, both considered excellent for larger scale produc-tion. From all the obtained results, we can conclude thatthese liposomal formulations are suitable for food indus-try applications, incorporating bioactive constituents andgenerating functional orange juice that conserves its bio-activity after pasteurization.