Characterization of lyophilized liposomes produced with non-purified soy lecithin: a case study of casein hydrolysate microencapsulation

Abstract

-A commercial casein hydrolysate was microencapsulated in liposomes produced with non-purified soy lecithin, cryoprotected with two different disaccharides and lyophilized. The encapsulation efficiency of casein hydrolysate ranged from 30 to 40%. The powders were analyzed by differential scanning calorimetry (DSC), scanning electron micrography (SEM), infrared spectroscopy (FTIR) and wide angle X-ray diffraction (WAXD). DSC data revealed the presence of an exothermal transition in empty lyophilized liposomes, which was ascribed to the presence of a quasicrystalline lamellar phase (intermediary characteristics between the L β and L c phases). The addition of peptides to the liposomal system caused the disappearance of this exothermic phenomenon, as they were located in the polar headgroup portion of the bilayer, causing disorder and preventing the formation of the quasicrystalline phase. Infrared data indicated the presence of the peptides in the lyophilized formulations and showed that the cryoprotectants interacted effectively with the polar heads of phospholipids in the bilayer.

Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

“…Notably, our findings represent the highest EE reported for food-derived peptides in liposome carriers. This is contrary to the lower EE of 40-60% reported for casein peptides in liposomes (Yokota, Moraes, & Pinho, 2012;Morais, Da Silva Barbosa, Delvivo, Mansur, Cristina De Oliveira, & Silvestre, 2004), which was attributed to limited peptide-carrier interaction due to the repulsion of the negatively charged casein phosphopeptides and the anionic head groups of the phospholipids in the liposomes (Mohan et al, 2015b). Similarly, lower EE has been reported for negatively charged bovine serum albumin (Liu, Ye, Liu, Liu, Han, & Singh, 2015), but encapsulation of marine protein-derived peptides in liposomes has resulted in a relatively higher EE of up to 80% (da Rosa Zavereze et al, 2014, Mosquera et al, 2014.…”

“…The diameters of the liposomes produced in this study fall within the range previously reported for food peptide-loaded liposomes (Morais et al, 2004;Mosquera et al, 2014Mosquera et al, , 2016Yokota et al, 2012). Interestingly, the mean diameters of the peptide-loaded liposomes were larger than those of the empty liposomes by about 30 to 90 nm (Table 1).…”

Preparation and characterization of nano liposomes of Orthosiphon stamineusethanolic extract in soybean phospholipids

“…They have a unique ability of encapsulating hydrophobic, hydrophilic and amphiphilic compounds [16,17]. Drugs with varying hydrophobicities can be encapsulated in the phospholipid bilayer, in the entrapped aqueous core, or at the bilayer interface [18].…”

Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles

“…Liposomes, or phospholipid vesicles, are versatile carriers for both hydrophilic and hydrophobic bioactive molecules, with advantages including being natural, biodegradable and non-toxic (Kosajaru et al, 2006). Food applications of these colloidal structures greatly increased in the last decade, and many examples of encapsulated substances in food formulations can be found in the literature, such as ferrous sulphate (Xia & Xu, 2005;Kosajaru et al, 2006), enzymes (Benech et al, 2003;Xia et al, 2006;Nongonierma et al, 2009), antimicrobial agents (Were et al, 2003(Were et al, , 2004Teixeira et al, 2008;Malheiros et al, 2010), ferrous glycinate (Ding et al, 2009(Ding et al, , 2011, vitamins (Maranasco et al, 2011), functional peptides (Morais et al, 2003;Hwang et al, 2010;Yokota et al, 2012), salidroside (Fan et al, 2007), essential oils (Gortzi et al, 2007(Gortzi et al, , 2008van Vuuren et al, 2010;Yoshida et al, 2010) and carotenoids (Xia et al, 2011). An important issue with the production of these dispersions, however, is the scale-up.…”