Potato juice encapsulation into liposomes
Anna Bryła
kbimz@up.poznan.plKatedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Wojciech Juzwa
Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Grażyna Lewandowicz
Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Abstract
The potato juice is a material of various biological activities. It reveals anti-inflammatory effect within gastrointestinal tract, as well as antiproliferative activity against stomach and intestine cancer cells. Moreover, it stimulates the growth of probiotic Lactobacillus and Bifidobacterium, inhibiting the development of pathogens — Clostridium perfringens and E. coli at the same time. However, due to the high susceptibility of potato juice bioactive substances to degradation by light, oxygen and possible interaction in the food product, the use of potato juice for food products fortification may be limited. Encapsulation into liposomes may be the solution. The aim of this study was to evaluate the usefulness of lecithin of different biological origins for the encapsulation of potato juice into liposomes by a thin film hydration method. Prior to encapsulation process, potato juice was subjected to cryoconcentration and then to a proteolysis performed in a membrane reactor equipped with an ultrafiltration separation unit. The hydrolysate was diluted in phosphate buffered saline and encapsulated into liposomes. Liposomes were prepared by thin lipid film hydration technique. Size distribution of the obtained particles was determined by dynamic light scattering method as well as was their stability by the ζ potential measurement. At the same time, the nanocapsules morphology was studied by flow cytometry. Additionally, the encapsulation process efficiency was evaluated. It was found that, both sunflower and soya lecithin may be used for potato juice hydrolysate encapsulation into liposomes. Egg yolk lecithin, due to the unsatisfactory encapsulation efficiency cannot be recommended for this purpose. The highest encapsulation yield was observed for sunflower lecithin, but the obtained liposomes were characterized by relatively low stability. Soy lecithin however, provided stable liposomes with a satisfactory efficiency, and without a necessity of a strong dilution of the hydrolysate in a phosphate buffer saline. It was shown that the obtained population of liposomes was homogeneous both in terms of size and structure of the nanocapsules.
Supporting Agencies
Keywords:
hydrolysate, liposome, nanocapsule, potato juceReferences
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Authors
Anna Bryłakbimz@up.poznan.pl
Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu Poland
Authors
Wojciech JuzwaKatedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu Poland
Authors
Grażyna LewandowiczKatedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu Poland
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