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.

The recent interest in diversification in food consumption and the current salinization 20 and desertification processes of farmland have placed the focus on halophytic plants as 21 new food, making necessary the characterization of their biochemical composition and 22 the identification of possible bioactive compounds. In this work, three edible halophytic 23 plants were characterized: common iceplant (Mesembryanthemum crystallinum), sea 24 fennel (Crithmum maritimum) and seaside arrowgrass (Triglochin maritima). The plants 25 studied were a good source of minerals. Sea fennel showed high contents of dietary 26 fibre and calcium, common iceplant had a high potassium content, while seaside 27 arrowgrass presented high levels of iron. The heavy metals content was negligible.

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