WITHDRAWN: Freeze-dried phosphatidylcholine liposomes loaded with different antioxidant extracts from natural waste as functional ingredients in surimi gels

Marín, D.; Alemán, Ailén; Sánchez-Faure, Alicia; Montero, P.; Gómez‐Guillén, M.C.

doi:10.1016/j.foodchem.2017.04.139

Cited by 3 publications

(6 citation statements)

References 35 publications

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“…The preparation procedure and chemical properties of the collagen hydrolysate used in the present study were reported in a previous work (Marín, Alemán, Sánchez-Faure, Montero, and Gómez-Guillén, 2018a). Briefly, the acid-soluble collagen from giant squid (Dosidicus gigas) tunics was subjected to enzymatic hydrolysis with Alcalase and subsequently stabilized by freeze-drying.…”

Section: Collagen Hydrolysate (Hc)mentioning

confidence: 99%

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Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate

et al. 2019

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A collagen hydrolysate (HC) obtained from giant squid (Dosidicus gigas) tunics was encapsulated in soy phosphatidylcholine liposomes in the presence and absence of glycerol. The z-average and ζ-potential of empty and loaded liposomes ranged from 92.4 to 96.0 nm and from-30.4 to-34.5 mV, respectively. The HC was encapsulated with an entrapment efficiency of 80-83%, and the resulting liposomal dispersions showed ≈50% of angiotensin-converting enzyme (ACE) inhibitory capacity. An in vitro process of gastrointestinal digestion of the liposomes increased the antihypertensive potential, regardless of the presence or absence of glycerol. The liposomal dispersions were incorporated into carboxymethyl cellulose films, in which two ways of adding glycerol were compared: adding it directly to the film-forming dispersion or incorporating it previously into the liposomes. The presence of intact liposomes in the films, which was corroborated by transmission electronic microscopy at cryogenic temperature, decreased the water solubility and increased adhesiveness. The results demonstrated that glycerol-containing liposomes were less affected by the film drying step and also the subsequent simulated gastrointestinal digestion, with greater preservation of vesicle size and morphology, than if glycerol was added directly to the film-forming solution.

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Section: Collagen Hydrolysate (Hc)mentioning

confidence: 99%

“…Glycine residues were the most abundant (25.3%), followed by glutamic acid (11.7%) and alanine (9.8%). The total proportion of hydrophobic residues was 28% (Marín et al, 2018a).…”

Section: Collagen Hydrolysate (Hc)mentioning

confidence: 99%

Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate

et al. 2019

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“…During processing, the protein is solubilized using salt to form a viscous state, which can then be mixed with a range of additives and processed into wide forms, resulting in ready-to-eat seafoods such as, imitation crab legs, and shrimp products (Claus, Colby, & Flick, 1994). In the case of surimi protein, it has been reported that partially purified phosphatidylcholine (PC) liposomes slightly modified the viscoelastic behavior and interfered with the thermal aggregation of hake salt-ground muscle proteins (Marín, Alemán, Sánchez-Faure, Montero, & Gómez-Guillén, 2018a) and freeze-dried PPC liposomes loaded with various bioactive compounds were found to reduce the gel strength of squid surimi (Marín, Alemán, Montero, & Gómez-Guillén, 2018b).…”

Section: Introductionmentioning

confidence: 99%

Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes

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López‐Caballero

et al. 2020

Food Research International

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“…Liposomes that are rich in unsaturated fatty acids reduce the gel strength of surimi. 16 During the production of surimi, the water-soluble proteins, free amino acids, and fatty acids are removed from the flesh, while some liquids remain. Lipids then recombine with myofibrillar proteins to form a new protein colloid during the grinding process.…”

Section: Effects Of Fatty Acids On the Gelation Of Different Surimimentioning

confidence: 99%

“…15 The gel of Alaskan pollock surimi was enhanced by adding 1% PL, because PL with a high level of polyunsaturated fatty acids (PUFAs) easily induces lipid oxidation. 12 Marín et al 16 found that the addition of freeze-dried liposomes decreased gel strength and helped to maintain the stability of the gel during long-term cryopreservation. However, it is still not known how surimi gel strength changes in response to an increase or decrease in PL.…”

Section: Introductionmentioning

confidence: 99%

Effect of lipid on surimi gelation properties of the three major Chinese carp

et al. 2020

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BACKGROUND Gel properties are important in determining the quality of surimi. In addition to myofibrillar proteins, lipids play an important role in the formation of surimi gel. Phospholipids (PL) are amphoteric lipids that cannot be removed through rinsing. Paradoxically, the addition of PL increases or decreases gel strength. This research aimed to investigate the effects of specific lipids on the gelation properties of surimi from three different carp. RESULTS The hardness, chewiness, and gel strength of bighead carp (Aristichthys nobilis: BC) surimi were higher, and the total lipid content was lower when compared with grass carp (Ctenopharyngodon idellus: GC) and silver carp (Hypophthalmichthys molitrix: SC) surimi. Bighead carp surimi had lower levels of phosphatidylethanolamine (PE), phosphatidylinositols (PI), and phosphatidylcholine (PC), and higher phosphatidylserine (PS) and sphingomyelin (SM) content. The gelation properties of surimi increased with increasing concentrations of SM and PS. Furthermore, increased levels of saturated fatty acids (SFAs) and decreased levels of polyunsaturated fatty acids (PUFAs) increased gelation properties. Finally, higher hydrophobic interactions and more disulfide bonds were shown to increase gel network structure stability, resulting in improving gel strength in BC surimi. CONCLUSION The textural characteristics and gel strength of surimi were dependent on the PL content, including total lipid levels and the types of fatty acids. This may account for previous conflicting reports on PL effects on gel strength. This study provides insight into how the texture of surimi can be improved and provides a starting point for further research. © 2020 Society of Chemical Industry

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WITHDRAWN: Freeze-dried phosphatidylcholine liposomes loaded with different antioxidant extracts from natural waste as functional ingredients in surimi gels

Cited by 3 publications

References 35 publications

Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate

Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate

Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes

Effect of lipid on surimi gelation properties of the three major Chinese carp

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