Effect of chitosan coating on the properties of nanoliposomes loaded with oyster protein hydrolysates: Stability during spray-drying and freeze-drying

被引：32

作者：

Ma, Yuyang ^{[1
]}

Xu, Jinjin ^{[1
]}

Jiang, Suisui ^{[1
]}

Zeng, Mingyong ^{[1
,2
]}

机构：

[1] Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China

[2] Qingdao Engn Res Ctr Preservat Technol Marine Foo, Qingdao 266003, Shandong, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 385卷

基金：

国家重点研发计划;

关键词：

Oyster protein hydrolysates; Nanoliposomes; Chitosan coating; Spray/freeze drying; Stabilization; COATED LIPOSOMES; FOOD; ENCAPSULATION; ANTIOXIDANT; BIOAVAILABILITY; NANOPARTICLES; ABSORPTION; SYSTEMS;

D O I：

10.1016/j.foodchem.2022.132603

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Oyster protein hydrolysate (OPH) has high bioactivity and excellent performance, but its application in food formulation is still limited due to poor flavor and instability. In the present study, OPH was prepared by enzymatic hydrolysis and loaded into nanoliposomes. Then, the effects of chitosan coating (0, 0.25, 0.5, and 1.0%) on the physical properties, stability, and antioxidant activity were evaluated. The results showed that 1% chitosan-coated nanoliposomes had high encapsulation efficiency (EE) and physical stability. Additionally, chitosan coating slowed the release rate of nanoliposomes and increased the retention rate of antioxidant activity of OPH. The stability of the uncoated/coated nanoliposomes in a maltodextrin matrix by spray/freeze drying was evaluated. FTIR spectrum showed that hydrogen bonds, hydrophobic, and electrostatic interactions had been formed between chitosan-coated nanoliposomes and maltodextrin. Chitosan coating significantly improved the physical stability and antioxidant activity retention of nanoliposomes during powder reconstitution.

引用

页数：9

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