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Título: | Nanoencapsulation of an active peptidic fraction from sea bream scales collagen |
Autor: | Mosquera, Mauricio CSIC; Giménez, Begoña CSIC ORCID; Da Silva, I. M.; Boelter, J. F.; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID; Brandelli, Adriano | Palabras clave: | Fish scales Biological activities Collagen peptides Liposomes Nanovesicles Encapsulation |
Fecha de publicación: | 2014 | Editor: | Elsevier | Citación: | Food Chemistry 156: 144- 150 (2014) | Resumen: | Sea bream scales were subjected to enzymatic hydrolysis with Esperase, and a peptide fraction with a molecular mass <3 kDa (F3) was isolated by ultrafiltration. F3 was encapsulated in nanoliposomes made of partially purified phosphatidylcholine (PC). Concentrations of 3.1% and 1 mg/ml for PC and F3, respectively, were established as the best entrapment protocol by response surface methodology. The liposomes entrapment efficiency and zeta potential were 74.6 ± 0.9% and -40.8 ± 0.67 mV, respectively. The liposome size ranged from 66.2 to 214 nm, with a mean diameter of 90.3 nm and a polydispersity index of 0.25. The antioxidant activity and ACE inhibitory activity of the encapsulated peptide fraction (L-F3) remained constant after 8 days at 4 C. Encapsulation preserved the biological activities of F3, and could therefore be an alternative to improve the stability of these compounds when applied to a food product. © 2014 Elsevier Ltd. All rights reserved. | URI: | http://hdl.handle.net/10261/93621 | DOI: | 10.1016/j.foodchem.2014.02.011 | Identificadores: | doi: 10.1016/j.foodchem.2014.02.011 issn: 0308-8146 |
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