Microfluidized liposomes for the acceleration of cheese ripening

Larivière, B.; Soda, M. El; Soucy, Y.; Trépanier, G.; Paquin, Paul; Vuillemard, Jean-Christophe

doi:10.1016/0958-6946(91)90003-q

Cited by 35 publications

(21 citation statements)

References 12 publications

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“…This observation is consistent with the lower dry matter content (P < 0.05) in cheeses containing liposomes (table 1). An increase in moisture in liposome-treated chee ses has been reported [18,28]. In this study (table 1), cheeses treated with empty liposomes showed an increase in moisture similar to those treated with liposomeencapsulated CFE (P < 0.05).…”

Section: Efficiency Of Enzyme Immobilizationsupporting

confidence: 56%

“…and liposome retention in the cheese curd [18] and in Manchego cheese [24]. However, these authors detected a slightly (but not significant) lower protein content in cheeses supplemented with liposome-encapsulated enzymes.…”

Section: Efficiency Of Enzyme Immobilizationmentioning

confidence: 76%

“…However, cheese texture could be affected by the introduction of lipid vesicles [18,24]. Another drawback is that most of the methods used for liposome preparation require organic sol vents and are difficult to use on a large-scale in the food industry [27].…”

Section: Introductionmentioning

confidence: 99%

“…Another drawback is that most of the methods used for liposome preparation require organic sol vents and are difficult to use on a large-scale in the food industry [27]. Other methods for preparing large quantities of liposomes without organic sol vents have been proposed [15,18], but they generally require the use of energyexpensive processes.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening

Laloy

Vuillemard

Simard

1998

Lait

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Section: Efficiency Of Enzyme Immobilizationsupporting

confidence: 56%

Section: Efficiency Of Enzyme Immobilizationmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening

Laloy

Vuillemard

Simard

1998

Lait

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“…The potential advantages of liposome encapsulation of enzyme for cheese acceleration includes usage of natural ingredients, protection of casein from early proteolysis and well partition of enzyme in the curd (El Soda 1993;Mozafari et al 2008a, b). The mean diameter of different types of trypsine-loaded liposomes and EE (%) ranged from 110 to 1,540 nm and 10-14 % (Larivière et al 1991). Encapsulation data of bacterial and fungal protease and lipase was investigated by Kheadr et al (2003), in that, the EE (%) of Flavourzyme-loaded liposome was reported to be 20.2 % based on the enzyme activity and 23 % based on the protein.…”

Section: Introductionmentioning

confidence: 99%

The encapsulation of flavourzyme in nanoliposome by heating method

et al. 2013

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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.

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Control and enhancement of flavour in cheese

Soda¹

1997

Microbiology and Biochemistry of Cheese and Fermented Milk

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Microfluidized liposomes for the acceleration of cheese ripening

Cited by 35 publications

References 12 publications

Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening

Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening

The encapsulation of flavourzyme in nanoliposome by heating method

Control and enhancement of flavour in cheese

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