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COMPARATIVE STUDY OF MICROENCAPSULATION OF CASEIN HYDROLYSATES IN LIPOSPHERES AND LIPOSOMES
Author(s) -
MORAIS HARRIMAN ALEY,
DA SILVA BARBOSA CRISTIANE MÁRCIA,
DELVIVO FERNANDA MENEGHELLO,
MANSUR HERMAN SANDER,
CRISTINA DE OLIVEIRA MÔNICA,
SILVESTRE MARIALICE PINTO COELHO
Publication year - 2004
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2004.tb00053.x
Subject(s) - chemistry , tbars , liposome , chromatography , casein , food science , papain , thiobarbituric acid , biochemistry , antioxidant , lipid peroxidation , enzyme
The encapsulation in lipospheres and in liposomes was used with the aim of masking the bitterness of casein hydrolysates for dietetic of pharmaceutical purposes. Papain was used for preparing three casein hydrolysates, employing different temperatures and E:S ratios. The percentage of encapsulation of these preparations was measured by second derivative spectrophotometry (SDS). Lipid oxidation over a period of 60 days, was followed by quantifying the 2‐thiobarbituric acid reactive substances (TBARS). Other analysis were performed for characterizing these vesicles, including the sensory evaluation and the measure of hydrophobicity. The results showed that these two encapsulation systems were equally efficient in reducing the hydrophobicity and the bitterness of casein hydrolysates. SDS was a useful tool in the characterization of these preparations. It is a quick and relatively low‐cost method, and indicated that the encapsulation rate in lipospheres (65%) was higher than in liposomes (59%). The TBARS method revealed the chemical stability of these preparations over the period of study (60 days).