Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
نویسندگان
چکیده
Liposome entrapment is a promising technology in the food industry to provide protection or controlled/targeted release both hydrophilic and lipophilic substances. However, liposomes are obtained form of suspensions which has some disadvantages with view their use as ingredients, namely, problems for storage, transportation, formulation low-to-intermediate moisture foods. So, research on drying methods able render dried minimum structural changes mandatory. In present work, ability alginate protective carrier biopolymer during liposomal rehydration was evaluated, function method (freeze-drying spray-drying). Freeze-drying rendered sponge-like structures showing loose porous matrix, whereas spray-drying powder composed microparticles up 20 μm diameter. Both them showed homogeneous white-to-creamy color well good wettability water dispersibility, behaving light viscous material upon rehydrating compatible most products. Alginate provided rehydration, only minor size shape were observed, however, multilamellar multivesicular vesicles formed. Furthermore, also reconstitution at different pHs, contrary what happened fresh suspensions, low-to-moderate thermal treatments had negligible effect stability. The agent extension ingredient, freeze-drying methods.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2020.106357