Abstract：
:Sea bream scales were subjected to enzymatic hydrolysis with Esperase, and a peptide fraction with a molecular mass <3kDa (F3) was isolated by ultrafiltration. F3 was encapsulated in nanoliposomes made of partially purified phosphatidylcholine (PC). Concentrations of 3.1% and 1mg/ml for PC and F3, respectively, were established as the best entrapment protocol by response surface methodology. The liposomes entrapment efficiency and zeta potential were 74.6±0.9% and -40.8±0.67mV, respectively. The liposome size ranged from 66.2 to 214nm, with a mean diameter of 90.3nm and a polydispersity index of 0.25. The antioxidant activity and ACE inhibitory activity of the encapsulated peptide fraction (L-F3) remained constant after 8days at 4°C. Encapsulation preserved the biological activities of F3, and could therefore be an alternative to improve the stability of these compounds when applied to a food product.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mosquera M,Giménez B,da Silva IM,Boelter JF,Montero P,Gómez-Guillén MC,Brandelli Adoi
10.1016/j.foodchem.2014.02.011subject
Has Abstractpub_date
2014-08-01 00:00:00pages
144-50eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00178-2journal_volume
156pub_type
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