Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Abstract

The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)‐based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega‐3 and omega‐6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented: (1) A significant stability of all analyzed parameters before and after pasteurization: – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

“…Furthermore, liposomes are nontoxic, biocompatible and biodegradable and can be produced by inexpensive, safe and natural sources of phospholipids (e.g., soybean, egg yolk) in large‐scale for food and pharmaceutical applications. Liposomes also enhance stability and solubility of entrapped compounds in food systems and gastrointestinal tract; consequently, increase their functionality and bioavailability …”

“…However, some problems have greatly restricted applications of phenolic compounds in food systems. The main limitations for direct use of phenolic compounds are related to their conditioned solubility, low stability, unfavorable taste, low bioavailability, and reaction with food ingredients such as proteins . Encapsulation of phenolic compounds in liposomal systems provides a promising and suitable way to overcome these drawbacks.…”

Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects

“…Results from our laboratory have shown that formulations of SPC with stearic acid or innovative addition of calcium stearate, in the same molar ratio, resulted in an improvement regarding oxidative stability and protection of thermolabile vitamins [32]. On the other hand, these formulations did not induce any unpleasant flavor when added to milk or orange juice, so they can be applied in food commercial products [32][33][34][35].…”

“…In particular, vitamin C encapsulated in liposomes retains 50% of its activity after 50 days in refrigerated storage, whereas non-encapsulated vitamin loses its activity after 19 days. Also, liposomes present an important protective effect over thermolabile vitamin C, shown by an antioxidant action after pasteurization [32,34,35,49].…”

“…These essential fatty acids are being added as part of soybean lecithin in the proportion needed for 200 mL of orange juice (38.28 mg for linoleic acid and 3.46 mg for linolenic acid). Soybean lecithin is a commercial product available, described in the Argentine Food Code and approved by ANMAT and INAL (Argentinean Food Quality Organisms) [32][33][34][35].…”