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Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization

Sarabandi, Khashayar, Mahoonak, Alireaza Sadeghi, Hamishehkar, Hamed, Ghorbani, Mohammad, Jafari, Seid Mahdi
Journal of food engineering 2019 v.251 pp. 19-28
Fourier transform infrared spectroscopy, additives, antioxidant activity, antioxidants, casein hydrolysates, encapsulation, functional foods, hydrolysates, hydrolysis, nanocarriers, nanoparticles, pancreatin, particle size, peptides, phosphatidylcholines, scanning electron microscopy, storage temperature, subtilisin, zeta potential, Polar Regions
In this study, the encapsulation of casein hydrolysates (hydrolysed with alcalase and pancreatin at different hydrolysis degrees) was performed within nanoliposomes. Then, the physicochemical properties, stability, release rate under different storage conditions, antioxidant indices, FTIR spectroscopy, and the morphology of nanoparticles were investigated. The mean particle size and polydispersity index of nanoliposomes ranged from 19.11 to 40.11 nm and from 0.211 to 0.371, respectively. The zeta potential of nanovesicles varied from −9.92 mV (empty nanoliposome) to −2.83 mV (the loaded samples). The encapsulation efficiency was in the range of 77.35–92.95%, depending on the nanocarrier size and type of casein hydrolysate. Among different conditions,the samples stored at 4 °C showed the highest stability and retained the encapsulation efficiency over time. The antioxidant properties of nanoliposomes were influenced by the type of loaded hydrolysate. FTIR spectroscopy revealed the presence of peptides in the polar regions of phosphatidylcholine, including the inner regions of nanoliposomes and the ionic complexation between them. The scanning electron microscopy (SEM) images showed the presence of compact clusters of spherical nanoparticles with smooth surfaces. In conclusion, nanoliposomes loaded with antioxidant peptides can be used as additives in the formulation and production of various types of functional foods.