Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices

Impact of quercetin and fish oil encapsulation on bilayer membrane and oxidation stability of liposomes

“…5b), which agrees with the findings for solid lipid nanoparticles and nanoemulsions, as reported by Jores et al (2003). In contrast to our previous observation for liposomes that were WPI-coated and therefore diluted with coating solutions at a pH value of 3 (Frenzel & Steffen-Heins, 2015), in these non-diluted liposomal solutions the proportion of TB was shifted, to a greater extent, to the liposomal surface. Only 4% of TB was still solubilized in the aqueous phase and showed isotropic behavior (a N1 = 17.08 ± 0.05 G, s c1 = 0.03 ± 0.02 ns), resembling the isotropic spectra in pure water.…”

“…Liposomes were produced by a thin-film-hydration method, as previously described (Frenzel & Steffen-Heins, 2015). Phospholipid isolate Phospholipon 90 G from soy was used to form liposomes; it consists of more than 95% of phosphatidyl choline and the main fatty acids C18:2 cis 6 (60.5 ± 0.7%), C16:0 (12.8 ± 0.1%), C18:1 cis 9 (9.9 ± 0.1%) and C20:3 n6 (5.4 ± 0.8%).…”

“…However, the low T m of below 0°C causes liposome instability that needs to be overcome by other strategies, such as application of a biopolymer coating layer, e.g. chitosan (Laye et al, 2008) or whey protein isolate (Frenzel & Steffen-Heins, 2015).…”

Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water‐in‐oil‐in‐water emulsion during storage

“…To determine the stability of iron microcapsules prepared with W/O/W emulsion in the human stomach and intestine, the two simulated gastrointestinal solutions were prepared with slight modifications according to Frenzel and Steffen-Heins (2015) and Hamoudi et al (2011) as follows: (i) gastric fluid prepared in a sample solution containing 1 g of pepsin (Sigma Chemical Co.) and adjusted to pH 2 and (ii) intestinal fluid was prepared in 0.1 M PBS buffer (100 mL, pH 7.4) containing 20 mg of pancreatin (Sigma Chemical Co.), 5 mg of lipase (Sigma Chemical Co.), 10 mM cholic acid and 10 mM deoxycholic acid, and adjusted to pH 7.…”

“…In simulated gastric fluid (100 mL), the microcapsules (0.3 g) of iron in distilled water (20 mL) were incubated at 37°C with 75 rpm shaking for 0, 30, 60, 90 and 120 min, and in simulated intestinal fluid (100 mL), they were incubated at 37°C with 100 rpm shaking for 0, 30, 60, 90 and 120 min (Hamoudi et al 2011;Frenzel and Steffen-Heins 2015). The treated samples were centrifuged at 2490 g for 10 min, and the supernatant was measured for iron content released from the microcapsules.…”