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Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction

AuthorsMontero García, Pilar ; Mosquera, Mauricio ; Marín, Daniel; Alemán, Ailén ; Martínez Álvarez, Óscar ; Gómez Guillén, M. C.
KeywordsShrimp peptide fraction
Caseinate film
Film structure
Sensory properties
Issue Date2019
CitationJournal of Food Engineering 244: 47-54 (2019)
AbstractA shrimp peptide fraction (ST1) with biological activity (ABTS radical scavenging capacity, angiotensin-converting enzyme and dipeptidyl-peptidase-IV inhibitory activities), was encapsulated in partially purified soy phosphatidylcholine nanoliposomes (L-ST1) using glycerol to preserve the bilayer during the film-forming dehydration step. The z-average, zeta potential and encapsulation efficiency of L-ST1 were, respectively, 99.98 nm, −53.87 mV and 52.37%. Transmisssion Electron Microscopy images showed that the liposomes incorporated in sodium caseinate films caused film matrix disruption, but vesicle structure was well preserved and uniformly distributed along the film matrix. The films with liposomes became more water soluble, adhesive and mucoadhesive, with no changes in thickness or transparency. The film showed a very favourable taste perception, regardless the presence or type of liposomes, while the buccal dissolution was faster with the films carrying the liposomes. The film could be used in different food designs without distorting the sensory acceptance of the final product.
Publisher version (URL)https://doi.org/10.1016/j.jfoodeng.2018.09.024
Appears in Collections:(ICTAN) Artículos
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