Behavior of liposomes under various technological treatments in the gelling properties of hake muscle

Abstract

The role of phospholipids as nutritional compounds with beneficial health implications is well known. Phospholipids have functions of great importance for cellular maintenance, such cell membrane structure, signals transmission, etc. They could act as active compounds for the treatment of inflammatory and cardiovascular processes, neurological disorders, cancer, etc. Phospholipids have the ability to produce liposomes in aqueous dispersions. Liposomes are colloidal vesicular structures composed of one or more lipid bilayers that can act as target delivery carriers for both lipophilic and hydrophilic compound. In the present work, soy phospholipids in the form of liposomes, that were stabilized by different technological processes, have been added to hake minced muscle as an ingredient to develop gel-like functional foods. The impact of high pressure treatment (600 MPa), freezing, freeze-drying and spray-drying on liposome properties were determined. The effect of different liposomal preparations addition on water binding and thermal gelling properties of the salt-ground muscle was evaluated.