The encapsulation of flavourzyme in nanoliposome by heating method

Abstract

The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/ lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU −1 ) (P<0.05). Then, the response surface methodology based on the central composite design (CCD) was applied for the evaluation of the impacts of the significant mentioned variables on the EE (%) and the activity of the liposomal Flavourzyme. The results indicated that the lecithin proportion and the stirring time were the major influential variables for both responses. The most suitable formulation of the Flavourzyme-loaded liposome is 4.5 % lecithin, 45°C temperature, 5 % Flavourzyme/lecithin ratio, 30 min stirring time and medium pH of 6. Under suitable operating conditions, the EE of liposome and the activity of the liposomal Flavourzyme were achieved as 26.5 % and 9.96 LAPU ml −1 , respectively. AFM technique and size distribution clearly showed the diameter of 189 nm for the spherical shape of the Flavourzyme-loaded nanoliposome.

Investigation of food microstructure and texture using atomic force microscopy: A review

“…Flavourzyme ™, a peptidase from Aspergillus oryzae, is used in cheese production and ripening. Encapsulation of Flavourzyme™ with liposomes, which can prevent early hydrolysis, has been verified by AFM (Jahadi et al, 2015). The solubility and oral availability of curcumin may be increased by preparing nanocapsules and embedding them in nanoemulsion.…”

Modelling of proteolysis in Iranian brined cheese using proteinase‐loaded nanoliposome

“…) by some modifications (Jahadi et al . , ). Cholesterol 0.225% w/w was dissolved in the 3% w/v glycerol (final concentration) at an elevated temperature of 120 °C.…”

“…Selection of independent variables and levels was based on prior experiences (Jahadi et al . ). The dependent variables included proteolysis indices (WSN‐SN and TCA‐SN) and sensory evaluation (texture, bitterness and overall impression).…”

“…The potential advantages of application of liposomal enzyme to accelerate cheese ripening are as follows: Liposomes are made from natural ingredient of cheese, so they have no negative impact on the sensory and texture. Liposomes protect casein from early hydrolysis during cheesemaking, therefore inhibit flavour and texture defect (Jahadi et al . ). Liposomes can distribute well in the curd (Dufour et al . ; Wilkinson and Kilcawley ; Mozafari et al .…”

Molecular Dynamics Simulations and Empirical Observations on Soy Lecithin Liposome Preparation

“…The instruments used in this study were blender, ultra turrax, sonicator, Particle Size Analyzer (PSA (HORIBA scientific) at Department of Pharmacy, Indonesian Islamic University Yogyakarta), Transmission Electron Microscope (TEM (TEM JEOL JEM 1400) at Department of Chemistry Universitas Gadjah Mada). Preparation of liposomes referred to some previously publish methods [21][22] with some modifications. Liposomes were prepared by dispersing 8.70 g phospholipid in 100 mL distilled water at 60 °C.…”