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

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

European Journal of Lipid Science and Technology

Wiley

Lugar: Greifswald; Año: 2015 vol. 117 p. 1 - 11

The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins.Additives weremadeof soyphosphatidylcholine(SPC)-basedliposomes toencapsulate vitaminE(VE)andvitamin C (VC), and incorporated in chocolate milk to generate a functional food and posteriorpasteurization. SPCcontains essential fatty acids like omega-3 andomega-6 fatty acids. Stearic acid (SA) orcalcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomesinvolved size andsurface charge, studied by light scatteringandzeta potential, respectively. Liposomeshapewas analyzed by opticalmicroscopy. Membrane packing was studied with merocyanine 540 and oxidativestability by the TBA and ORACmethods. The studies weremade before and after pasteurization to studythermal stability. All formulations showed significant stability of the parameters analyzed, even afterpasteurization, andaprotective effectoverVC,whichis thermolabile.Therelease of vitaminswas studiedbydialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensoryevaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as foodadditives due to their acceptability and stability.