Skip to main content
Log in

Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Liposomes were developed with bioactive constituents (omega-3, omega-6, tocopherol) incorporated in acid food. They were made of soy phosphatidylcholine (SPC) allowing the encapsulation of antioxidant vitamin C (VC) and tocopherol. Stearic acid (SA) or calcium stearate (CaS) was added as a bilayer stabilizer. The structural and oxidative stability of the liposomes were studied considering the heat effect of pasteurization. Size was analyzed by light scattering; shape and structure were studied by optical and transmission electron microscopy, respectively. Membrane packing was studied with merocyanine 540. Surface charge and oxidative stability were analyzed by zeta potential and ORAC method, respectively. The liposomes showed significant stability in all of the parameters mentioned above and an important protective effect over thermolabile VC. To confirm their applicability in food, the rheological behavior and a sensory evaluation of liposomes with vitamin C and bioactive constituents were studied. The sensory evaluation of liposomes in orange juice was performed by the overall acceptability and triangular tests with 40 and 78 potential consumers, respectively. The incorporation of all liposomal formulation did not change the acceptability of orange juice. Noteworthy, SPC and SPC:SA systems had rheological behavior similar to a Newtonian fluid whereas that SPC:CaS presented a pseudoplastic one, both considered excellent for larger scale production. From all the obtained results, we can conclude that these liposomal formulations are suitable for food industry applications, incorporating bioactive constituents and generating functional orange juice that conserves its bioactivity after pasteurization.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

Download references

Acknowledgments

This work was funded by the following sources:

Universidad Nacional de Quilmes-Project PUNQ974/11.

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Project PIP-CONICET # 11220110100214.

Ministerio Nacional de Ciencia y Tecnología (MINCyT)- Project: MINCyT-CAPES N°. BR/11/01 (2012–2013).

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Nadia S. Chiaramoni.

Additional information

Highlights

Highlight 1 Liposomes with omega-3, omega-6 and vitamins E and C were obtained.

Highlight 2 Liposomes were stable in structure, morphology, size, oxidation and membrane packing.

Highlight 3 High stability of liposomes was maintained before and after pasteurization.

Highlight 4 Liposomes presented a protective effect over the thermolabile vitamin C.

Highlight 5 Liposomes showed an excellent acceptability of commercial orange juice.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Marsanasco, M., Piotrkowski, B., Calabró, V. et al. Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties. J Food Sci Technol 52, 7828–7838 (2015). https://doi.org/10.1007/s13197-015-1924-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1924-y

Keywords

Navigation