Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage

• Published in: Food Structure 2023-01, Vol.35, p.100308, Article 100308
• Main Authors: Amiri, Hadis, Shabanpour, Bahare, Pourashouri, Parastoo, kashiri, Mahboobeh
• Format: Article
• Language: English
• Subjects: Bioactive compounds; Chitosan; Coating; Encapsulation; Liposome; Whey protein
• ISSN: 2213-3291; 2213-3291
• DOI: 10.1016/j.foostr.2023.100308

In this study, the encapsulation of fish protein hydrolysate (FPH), fish oil (FO), and shrimp lipid extract (SHE) was investigated; the prepared nanoliposomes were coated by different layers. Whey protein (WPC) and chitosan (CS) were applied as a mono/bilayer and composite. Physicochemical properties and oxidative stability of nanoliposomes were investigated during 0, 7, 14, and 21 days of storage at 4 °C. The average particle size in uncoated nanoliposomes was 141.3 nm and coating changed the particle size. At the end of storage, the zeta potential of uncoated nanoliposomes was decreased from − 84.7 mV to − 64.8 mV; the color intensity of nanoliposomes showed a slight decrease. The nanoliposomes coated by WPC-monolayer showed the highest encapsulation efficiency (98.38%). At the first, the uncoated nanoliposomes containing SHE showed the highest DPPH radical scavenging activity (77.74%) and reducing power (1.42). Although, during this time, bilayer-coated nanoliposomes by WPC/CS revealed superior oxidative stability. In conclusion, the findings indicated that the encapsulation of marine bioactive compounds in liposomal carriers and coating by WPC as a mono/bilayer with chitosan could be a potential approach to application with antioxidant capability in food products. [Display omitted] •Fish protein hydrolysate, fish oil, and shrimp lipid extractwere loaded in Liposomes.•Whey protein (WPC) and chitosan (CS) were applied as a mono/bilayer and composite to coating of nanoliposomes.•WPC-monolayer nanoliposomes showed smaller particle size and higher encapsulation efficiency.•Encapsulation increased the stability of bioactive compounds during processing, storage, and distribution.