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

Autores
Marsanasco, Marina; Calabró López, María Valeria; Piotrkowski, Barbara; Chiaramoni, Nadia Silvia; Alonso, Silvia del Valle
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)-based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega-3 and omega-6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented:. (1) A significant stability of all analyzed parameters before and after pasteurization:. – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.
Fil: Marsanasco, Marina. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina
Fil: Calabró López, María Valeria. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Piotrkowski, Barbara. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; Argentina. Universidad de Buenos Aires; Argentina
Fil: Chiaramoni, Nadia Silvia. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina
Fil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Universidad Nacional de Quilmes; Argentina
Materia
Characterization
Functional Food
Lipid Spc
Sensory Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38796
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomesMarsanasco, MarinaCalabró López, María ValeriaPiotrkowski, BarbaraChiaramoni, Nadia SilviaAlonso, Silvia del ValleCharacterizationFunctional FoodLipid SpcSensory Analysishttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)-based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega-3 and omega-6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented:. (1) A significant stability of all analyzed parameters before and after pasteurization:. – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.Fil: Marsanasco, Marina. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; ArgentinaFil: Calabró López, María Valeria. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; ArgentinaFil: Piotrkowski, Barbara. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; Argentina. Universidad de Buenos Aires; ArgentinaFil: Chiaramoni, Nadia Silvia. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; ArgentinaFil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Universidad Nacional de Quilmes; ArgentinaWiley VCH Verlag2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38796Marsanasco, Marina; Calabró López, María Valeria; Piotrkowski, Barbara; Chiaramoni, Nadia Silvia; Alonso, Silvia del Valle; Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 118; 9; 9-2016; 1271-12811438-7697CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201400663info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400663/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:32Zoai:ri.conicet.gov.ar:11336/38796instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:32.636CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
title Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
spellingShingle Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
Marsanasco, Marina
Characterization
Functional Food
Lipid Spc
Sensory Analysis
title_short Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
title_full Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
title_fullStr Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
title_full_unstemmed Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
title_sort Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes
dc.creator.none.fl_str_mv Marsanasco, Marina
Calabró López, María Valeria
Piotrkowski, Barbara
Chiaramoni, Nadia Silvia
Alonso, Silvia del Valle
author Marsanasco, Marina
author_facet Marsanasco, Marina
Calabró López, María Valeria
Piotrkowski, Barbara
Chiaramoni, Nadia Silvia
Alonso, Silvia del Valle
author_role author
author2 Calabró López, María Valeria
Piotrkowski, Barbara
Chiaramoni, Nadia Silvia
Alonso, Silvia del Valle
author2_role author
author
author
author
dc.subject.none.fl_str_mv Characterization
Functional Food
Lipid Spc
Sensory Analysis
topic Characterization
Functional Food
Lipid Spc
Sensory Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)-based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega-3 and omega-6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented:. (1) A significant stability of all analyzed parameters before and after pasteurization:. – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.
Fil: Marsanasco, Marina. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina
Fil: Calabró López, María Valeria. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; Argentina
Fil: Piotrkowski, Barbara. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Bioquímica y Medicina Molecular; Argentina. Universidad de Buenos Aires; Argentina
Fil: Chiaramoni, Nadia Silvia. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina
Fil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Universidad Nacional de Quilmes; Argentina
description The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)-based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega-3 and omega-6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented:. (1) A significant stability of all analyzed parameters before and after pasteurization:. – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.
publishDate 2016
dc.date.none.fl_str_mv 2016-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38796
Marsanasco, Marina; Calabró López, María Valeria; Piotrkowski, Barbara; Chiaramoni, Nadia Silvia; Alonso, Silvia del Valle; Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 118; 9; 9-2016; 1271-1281
1438-7697
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38796
identifier_str_mv Marsanasco, Marina; Calabró López, María Valeria; Piotrkowski, Barbara; Chiaramoni, Nadia Silvia; Alonso, Silvia del Valle; Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 118; 9; 9-2016; 1271-1281
1438-7697
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201400663
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400663/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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