Key structural factors and intermolecular interactions underlying the formation, functional properties and behaviour in the gastrointestinal tract <i>in vitro</i> of the liposomal form of nutraceuticals coated with whey proteins and chitosan

Semenova, Maria G.; Antipova, Anna S.; Martirosova, Elena I.; Palmina, Nadezhda P.; Zelikina, Daria V.; Chebotarev, Sergey A.; Bogdanova, Natalya G.; Anokhina, Maria S.; Kasparov, Valery V.

doi:10.1039/d3fo04285e

Food Funct.

2024

DOI: 10.1039/d3fo04285e

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Key structural factors and intermolecular interactions underlying the formation, functional properties and behaviour in the gastrointestinal tract in vitro of the liposomal form of nutraceuticals coated with whey proteins and chitosan

Maria G. Semenova,

Anna S. Antipova,

Elena I. Martirosova

et al.

Abstract: The aim of this study was to gain a better understanding of the key structural factors and intermolecular interactions underlying the formation, functionality, and in vitro gastrointestinal behaviour of the...

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2024

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Cited by 2 publications

References 44 publications

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Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolics

Kasapoğlu,

Sus,

Kruger

et al. 2024

International Journal of Biological Macromolecules

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Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolics

Kasapoğlu,

Sus,

Kruger

et al. 2024

International Journal of Biological Macromolecules

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Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products

Semenova,

Aslanova,

Galimova

et al. 2024

Teor. prakt. pererab. mâsa (Print)

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The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system, i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference between the number of bound liposomes before and after freeze-drying is statistically insignificant. The study of the fatty acid composition in samples of enriched meat product containing a supramolecular complex (EPSC) and enriched meat product containing components of the supramolecular complex (EPC) showed that the total omega-3 fatty acids content in EPC was 0.079 ± 0.002 g/100 g, while in EPSC it was 0.207 ± 0.002 g/100 g. The data obtained made it possible to state that EPSC sample was a source of omega-3 fatty acids. Product fortification with the supramolecular complex made it possible to meet the daily requirement of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 70%, and vitamin D3 by 470%. A study of the in vitro digestion of EPC and EPSC enriched meat products, it was revealed that in both samples, release of fat in the gastric phase was almost identical, in contrast to the intestinal phase, where the released fat in EPSC was found to be 2 times higher than in EPC. This indicates that the use of physiologically functional ingredients in encapsulated form to fortify meat products is more effective and does not violate the general principles of lipid digestion. At the same time, the mass fraction of released fatty acids in the intestinal phase was higher by 74.4% and 48.5%, respectively, when using physiologically functional ingredients in the form of a supramolecular complex in comparison with a product containing these ingredients in their native form. Use of high temperature treatment did not affect the bioavailability of EPA and DHA, as well as the organoleptic parameters or oxidative stability of EPSC.

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Key structural factors and intermolecular interactions underlying the formation, functional properties and behaviour in the gastrointestinal tract in vitro of the liposomal form of nutraceuticals coated with whey proteins and chitosan

Abstract: The aim of this study was to gain a better understanding of the key structural factors and intermolecular interactions underlying the formation, functionality, and in vitro gastrointestinal behaviour of the...

Cited by 2 publications

References 44 publications

Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolics

Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolics

Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products

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