Freeze-dried phosphatidylcholine liposomes encapsulating various antioxidant extracts from natural waste as functional ingredients in surimi gels

Abstract

Three antioxidant extracts (collagen hydrolysate, pomegranate peel extract, shrimp lipid extract) were encapsulated in soy phosphatidylcholine liposomes with the addition of glycerol. The particle size of the fresh liposomes ranged from 75.7 to 81.0 nm and zeta potential from -64.6 to -88.2 mV. Freeze-drying increased particle size (199-283 nm), and slightly decreased zeta potential. The lyophilized liposomes were incorporated in squid surimi gels at 10.5% concentration. An alternative functional formulation was also prepared by adding 2% of non-encapsulated bioactive extract. The gels were characterized in terms of colour, texture and oxidative stability (TBARS) after processing and also after frozen storage. The incorporation of the freeze-dried liposomes caused a slight decrease in gel strength and contributed to maintaining the stability of the gels during long-term frozen storage. The antioxidant properties of the bioactive extracts, liposomes and in vitro digested surimi gels were determined.

Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes

“…Cardoso, Mendes, Saraiva, Vaz-Pires and Nunes (2010) reported higher gel strength for hake mince gels heated at 90 °C for 1 h, which could be partly due to their lower moisture content. The decrease in gel strength as a result of liposome addition has previously been reported in squid surimi gels (Marín et al, 2018). The gels with wet liposomes presented higher puncture force than gels with dried preparations, with the sole exception of the HP batch.…”

“…Liposome dispersions in 0.2 M phosphate buffer (pH 7) were prepared according to Marín et al (2018). Glycerol was added to some formulations in a proportion of 0.6 mL per g of PC.…”

Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude

“…Alcalase acid-soluble collagen hydrolysate (HC) was obtained from frozen squid (Dosidicus gigas) tunics following the procedure described in a previous work (Marín et al, 2018). The HC was spray-dried and stored at −20 °C until use.…”

“…Lyophilization is an alternative process for increasing the shelf life of liposomes, maintaining their stability by preserving them in a dry state (Stark et al, 2010). Drying liposomes is also a technological way of including vesicles in restructured fish products without negatively affecting their water content (Marín et al, 2018).…”

Nanofiber‐Based Hydrogels: Controllable Synthesis and Multifunctional Applications

“…As a versatile and high‐efficiency dehydrating method, freeze‐drying combining techniques of vacuum, freezing, and sublimation, has been widely applied in the food processing and materials processing fields, owing to its high performance in rapidly drying wet materials without breaking the original 3D structure . Moreover, during the freezing process, the phase separation induced by the water crystallization could bring about the rejection effect of solid dispersion (building blocks of the assembled materials, such as particles, sheets, fibers) from the ice crystals, thus the solid dispersions were accumulated between the growing ice crystals, thereby cellular structures could be formed.…”