Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties
Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/11/2236 |
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| author | Carolina Pascual-Silva Ailén Alemán María Elvira López-Caballero María Pilar Montero María del Carmen Gómez-Guillén |
| author_facet | Carolina Pascual-Silva Ailén Alemán María Elvira López-Caballero María Pilar Montero María del Carmen Gómez-Guillén |
| author_sort | Carolina Pascual-Silva |
| collection | DOAJ |
| description | Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ −67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions. |
| first_indexed | 2024-03-09T18:31:28Z |
| format | Article |
| id | doaj.art-9ec07e8268474c268974d8fa724fd7f2 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T18:31:28Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-9ec07e8268474c268974d8fa724fd7f22023-11-24T07:31:57ZengMDPI AGAntioxidants2076-39212022-11-011111223610.3390/antiox11112236Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory PropertiesCarolina Pascual-Silva0Ailén Alemán1María Elvira López-Caballero2María Pilar Montero3María del Carmen Gómez-Guillén4Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C/José Antonio Nováis 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC). C/José Antonio Nováis 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC). C/José Antonio Nováis 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC). C/José Antonio Nováis 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC). C/José Antonio Nováis 10, 28040 Madrid, SpainLiposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ −67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions.https://www.mdpi.com/2076-3921/11/11/2236shrimp wasteliposomesomega-3 fatty acidsantioxidant propertiesanti-inflammatory propertiesW/O emulsion |
| spellingShingle | Carolina Pascual-Silva Ailén Alemán María Elvira López-Caballero María Pilar Montero María del Carmen Gómez-Guillén Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties Antioxidants shrimp waste liposomes omega-3 fatty acids antioxidant properties anti-inflammatory properties W/O emulsion |
| title | Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties |
| title_full | Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties |
| title_fullStr | Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties |
| title_full_unstemmed | Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties |
| title_short | Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties |
| title_sort | physical and oxidative water in oil emulsion stability by the addition of liposomes from shrimp waste oil with antioxidant and anti inflammatory properties |
| topic | shrimp waste liposomes omega-3 fatty acids antioxidant properties anti-inflammatory properties W/O emulsion |
| url | https://www.mdpi.com/2076-3921/11/11/2236 |
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