Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment

Autores
Marsanasco, Marina; Márquez, Andrés Leonardo; Alonso, Silvia del Valle; Chiaramoni, Nadia Silvia
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soy phosphatidylcholine-based liposomes were studied as vitamin transporters to be incorporated in orange juice, which is later subjected to pasteurization. These systems allowed the incorporation of vitamins E and C. Stearic acid and calcium stearate were incorporated into liposomes as an alternative to lipid bilayer stabilizers. Calcium ions and essential fatty acids are contained in calcium stearate and soy phosphatidylcholine, respectively, conferring extra nutritional value. Liposomes prepared by the dehydration-rehydration method were tested in a food model system to avoid interference caused by orange juice components. The oxidative stability was analyzed by the thiobarbituric acid method before and after the pasteurization process. Size was analyzed by light scattering also before and after pasteurization, and shape was analyzed by transmission electron microscopy. Percentage encapsulation efficiency (EE%) of vitamins C and E was determined by a centrifugation process. Also, EE% of vitamin C was measured against dialysis for 72. h.Liposomes had a protective effect on antioxidant activity of vitamins before and after pasteurization; even considering that vitamin C is thermolabile. Besides, EE% by centrifugation showed a high encapsulation of vitamins E and C. And the results of dialysis of vitamin C, demonstrated that it was retained by all the systems. Formulations that included stearic acid were the most efficient encapsulating with a 38%.The results showed a relationship between oxidative stability and aggregation, along with changes in size and morphology: peroxidation increases with aggregation. Addition of stearic acid favors oxidative stability and EE% due to a bilayer stabilizing effect.It is important to note that the combination of liposomal formulations and vitamins with orange juice did not change its organoleptic characteristics, and showed microbiological stability after pasteurization and storage at 4 °C for 37. days.
Fil: Marsanasco, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Biomembranas; Argentina
Fil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Chiaramoni, Nadia Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Materia
Antioxidant Vitamins
Encapsulation
Fortification
Liposome
Orange-Juice
Oxidative Stability
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:11336/81362
Acceder
id CONICETDig_fe74ffe7e2d3c9c50e91e888fa4c1cb4
oai_identifier_str oai:ri.conicet.gov.ar:11336/81362
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatmentMarsanasco, MarinaMárquez, Andrés LeonardoAlonso, Silvia del ValleChiaramoni, Nadia SilviaAntioxidant VitaminsEncapsulationFortificationLiposomeOrange-JuiceOxidative Stabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Soy phosphatidylcholine-based liposomes were studied as vitamin transporters to be incorporated in orange juice, which is later subjected to pasteurization. These systems allowed the incorporation of vitamins E and C. Stearic acid and calcium stearate were incorporated into liposomes as an alternative to lipid bilayer stabilizers. Calcium ions and essential fatty acids are contained in calcium stearate and soy phosphatidylcholine, respectively, conferring extra nutritional value. Liposomes prepared by the dehydration-rehydration method were tested in a food model system to avoid interference caused by orange juice components. The oxidative stability was analyzed by the thiobarbituric acid method before and after the pasteurization process. Size was analyzed by light scattering also before and after pasteurization, and shape was analyzed by transmission electron microscopy. Percentage encapsulation efficiency (EE%) of vitamins C and E was determined by a centrifugation process. Also, EE% of vitamin C was measured against dialysis for 72. h.Liposomes had a protective effect on antioxidant activity of vitamins before and after pasteurization; even considering that vitamin C is thermolabile. Besides, EE% by centrifugation showed a high encapsulation of vitamins E and C. And the results of dialysis of vitamin C, demonstrated that it was retained by all the systems. Formulations that included stearic acid were the most efficient encapsulating with a 38%.The results showed a relationship between oxidative stability and aggregation, along with changes in size and morphology: peroxidation increases with aggregation. Addition of stearic acid favors oxidative stability and EE% due to a bilayer stabilizing effect.It is important to note that the combination of liposomal formulations and vitamins with orange juice did not change its organoleptic characteristics, and showed microbiological stability after pasteurization and storage at 4 °C for 37. days.Fil: Marsanasco, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Biomembranas; ArgentinaFil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaFil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaFil: Chiaramoni, Nadia Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaElsevier Science2011-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81362Marsanasco, Marina; Márquez, Andrés Leonardo; Alonso, Silvia del Valle; Chiaramoni, Nadia Silvia; Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment; Elsevier Science; Food Research International; 44; 9; 11-2011; 3039-30460963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2011.07.025info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996911004650info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:15:08Zoai:ri.conicet.gov.ar:11336/81362instacron: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:34982025-09-10 13:15:08.583CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
title Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
spellingShingle Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
Marsanasco, Marina
Antioxidant Vitamins
Encapsulation
Fortification
Liposome
Orange-Juice
Oxidative Stability
title_short Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
title_full Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
title_fullStr Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
title_full_unstemmed Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
title_sort Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
dc.creator.none.fl_str_mv Marsanasco, Marina
Márquez, Andrés Leonardo
Alonso, Silvia del Valle
Chiaramoni, Nadia Silvia
author Marsanasco, Marina
author_facet Marsanasco, Marina
Márquez, Andrés Leonardo
Alonso, Silvia del Valle
Chiaramoni, Nadia Silvia
author_role author
author2 Márquez, Andrés Leonardo
Alonso, Silvia del Valle
Chiaramoni, Nadia Silvia
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidant Vitamins
Encapsulation
Fortification
Liposome
Orange-Juice
Oxidative Stability
topic Antioxidant Vitamins
Encapsulation
Fortification
Liposome
Orange-Juice
Oxidative Stability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Soy phosphatidylcholine-based liposomes were studied as vitamin transporters to be incorporated in orange juice, which is later subjected to pasteurization. These systems allowed the incorporation of vitamins E and C. Stearic acid and calcium stearate were incorporated into liposomes as an alternative to lipid bilayer stabilizers. Calcium ions and essential fatty acids are contained in calcium stearate and soy phosphatidylcholine, respectively, conferring extra nutritional value. Liposomes prepared by the dehydration-rehydration method were tested in a food model system to avoid interference caused by orange juice components. The oxidative stability was analyzed by the thiobarbituric acid method before and after the pasteurization process. Size was analyzed by light scattering also before and after pasteurization, and shape was analyzed by transmission electron microscopy. Percentage encapsulation efficiency (EE%) of vitamins C and E was determined by a centrifugation process. Also, EE% of vitamin C was measured against dialysis for 72. h.Liposomes had a protective effect on antioxidant activity of vitamins before and after pasteurization; even considering that vitamin C is thermolabile. Besides, EE% by centrifugation showed a high encapsulation of vitamins E and C. And the results of dialysis of vitamin C, demonstrated that it was retained by all the systems. Formulations that included stearic acid were the most efficient encapsulating with a 38%.The results showed a relationship between oxidative stability and aggregation, along with changes in size and morphology: peroxidation increases with aggregation. Addition of stearic acid favors oxidative stability and EE% due to a bilayer stabilizing effect.It is important to note that the combination of liposomal formulations and vitamins with orange juice did not change its organoleptic characteristics, and showed microbiological stability after pasteurization and storage at 4 °C for 37. days.
Fil: Marsanasco, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Biomembranas; Argentina
Fil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Alonso, Silvia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Chiaramoni, Nadia Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
description Soy phosphatidylcholine-based liposomes were studied as vitamin transporters to be incorporated in orange juice, which is later subjected to pasteurization. These systems allowed the incorporation of vitamins E and C. Stearic acid and calcium stearate were incorporated into liposomes as an alternative to lipid bilayer stabilizers. Calcium ions and essential fatty acids are contained in calcium stearate and soy phosphatidylcholine, respectively, conferring extra nutritional value. Liposomes prepared by the dehydration-rehydration method were tested in a food model system to avoid interference caused by orange juice components. The oxidative stability was analyzed by the thiobarbituric acid method before and after the pasteurization process. Size was analyzed by light scattering also before and after pasteurization, and shape was analyzed by transmission electron microscopy. Percentage encapsulation efficiency (EE%) of vitamins C and E was determined by a centrifugation process. Also, EE% of vitamin C was measured against dialysis for 72. h.Liposomes had a protective effect on antioxidant activity of vitamins before and after pasteurization; even considering that vitamin C is thermolabile. Besides, EE% by centrifugation showed a high encapsulation of vitamins E and C. And the results of dialysis of vitamin C, demonstrated that it was retained by all the systems. Formulations that included stearic acid were the most efficient encapsulating with a 38%.The results showed a relationship between oxidative stability and aggregation, along with changes in size and morphology: peroxidation increases with aggregation. Addition of stearic acid favors oxidative stability and EE% due to a bilayer stabilizing effect.It is important to note that the combination of liposomal formulations and vitamins with orange juice did not change its organoleptic characteristics, and showed microbiological stability after pasteurization and storage at 4 °C for 37. days.
publishDate 2011
dc.date.none.fl_str_mv 2011-11
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/11336/81362
Marsanasco, Marina; Márquez, Andrés Leonardo; Alonso, Silvia del Valle; Chiaramoni, Nadia Silvia; Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment; Elsevier Science; Food Research International; 44; 9; 11-2011; 3039-3046
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81362
identifier_str_mv Marsanasco, Marina; Márquez, Andrés Leonardo; Alonso, Silvia del Valle; Chiaramoni, Nadia Silvia; Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment; Elsevier Science; Food Research International; 44; 9; 11-2011; 3039-3046
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2011.07.025
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996911004650
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
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1842980813610680320
score 12.993085

Publicaciones similares