Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil

Vélez, María Ayelén; Zeiter, Agustín; Capra, María Luján; Pozza, Leila; Hynes, Erica Rut; Perotti, María Cristina

doi:10.1016/j.idairyj.2020.104956

Cited by 8 publications

(9 citation statements)

References 39 publications

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“…Then, lab‐scale yoghurts were made according to Vélez et al . (2021). For preparation of milk bases, homogenised milks were added with 2% SMP and 2% WPC35, which were kept refrigerated for 16 h to favour the hydration of the powders.…”

Section: Methodsmentioning

confidence: 99%

“…FA were determined by gas chromatography employing the procedure described previously (Vélez et al . 2021). A Perkin Elmer model GC‐9000 series gas chromatograph (Perkin Elmer Corp., Waltham, MA, USA) equipped with a flame ionisation detector (FID) with a split/splitless injector was employed.…”

Section: Methodsmentioning

confidence: 99%

“…Conjugated dienes were recorded as described in Vélez et al . (2021). Through this method, which is not specific, the authors quantified the total CLA level.…”

Section: Methodsmentioning

confidence: 99%

“…Vélez et al . (2021) have studied the addition of CLA through liposome technology and also applying a high speed dispersion unit with good results in terms of isomers stability, with no detriments in fermentation process and with a positive impact in microstructure. In the present work, authors deepened in the application of another technology, the homogenization, a scalable method commonly used to avoid creaming and to improve texture in dairy food; which would represent an economic advantage in order to be applied for functional food development.…”

Section: Introductionmentioning

confidence: 99%

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Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Vélez,

Wolf,

Zeiter

et al. 2024

Int J of Dairy Tech

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Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2‐hexanone and 2‐heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…Conjugated dienes were recorded as described in Vélez et al . (2021). Through this method, which is not specific, the authors quantified the total CLA level.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Vélez,

Wolf,

Zeiter

et al. 2024

Int J of Dairy Tech

Self Cite

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“…Liposome domains can encapsulate hydrophilic and hydrophobic compounds within them [ 8 , 22 ]. Liposomes can serve as carriers for a range of molecule types [ 23 ] and, in fact, it is because liposomes can be used as a resource to dissolve both water-soluble and lipid-soluble molecules at the same time that they are used in the food and nutraceutical industries.…”

Section: Encapsulation In Liposomesmentioning

confidence: 99%

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

Rudzińska,

Grygier,

Knight

et al. 2024

Foods

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This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.

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