Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin

Liposomes are a promising delivery system for bioactives in food and nutraceuticals. Their practical application is limited by their physical and chemical instability caused by extrinsic factors. The physical stability of liposomes of three different sizes coated with cold water fish skin gelatin was assessed during osmotic dehydration at 2, 21 and 70 °C. Soy lecithin was used to prepare 1 % liposomal dispersions. The size distribution was controlled with high pressure homogenization (1500 bar) and extrusion through polycarbonate membrane (3 and 0.8 μm). Fish gelatin was adsorbed to the interface to make secondary liposomes. Liposomal dispersions were osmotically dehydrated while monitoring the relative weight, size and rheological properties. The primary liposomes had an initial mean volume diameter (d_4,3) of 0.09, 0.40 and 2.7 μm and a ζ-potential of ?55 mV. Secondary liposomes were 0.11, 0.45 and 3.4 μm with a ζ-potential of 25 mV. The size of liposomes influenced the stability of liposomes, with the smallest liposomes being stable for 30 min, corresponding to 80 % of the initial weight, while the larger liposomes were already aggregated. Secondary liposomes were stable to 120 min for the smaller liposomes and to 150 min for the largest liposomes corresponding to 40 % of the initial weight. Stability increased during dehydration at 2 °C. Coating the liposomes increased the physical stability of the liposomal dispersions at all temperatures. The results show that cold water fish skin gelatin is a viable option to coat liposomes of a wide size range.     

Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions

Lauric arginate (LAE) is a food-grade cationic surfactant that is highly active against a wide range of food pathogens (Listeria monocytogenes, Salmonella, and Escherichia coli) and food spoilers (Lactobacilli, yeast, and molds). The antimicrobial efficacy of LAE in compositionally complex environments is likely to be negatively impacted by its interactions with food ingredients. Therefore, we investigated different application systems of LAE and their impact on its antimicrobial efficacy when added to “Lyoner style” sausages. LAE was applied as a powder, aqueous solution, in oil-in-water emulsions with different droplet sizes, and as solid lipid particles (SLP) with different droplet sizes. Structures of the systems were identified by optical microscopy, differential scanning calorimetry (DSC) and static light scattering. A recontamination on the surface of sliced sausages was simulated using Listeria innocua as the target organism (2 log colony forming units (CFU)/slice), and the antimicrobial impact of 1,000, 1,500 and 2,000 μg/g applied LAE in the sausage was examined by growth curves. A modeling of the CFU-time relationship was carried out to provide a better evaluation of the antimicrobial activity of LAE. Finally, we carried out an isothermal titration calorimetry (ITC) analysis to simulate the interactions between LAE and proteins in the sausage matrix. Results revealed that the application systems differed in their surface area and, therefore, showed different antimicrobial activities when incorporated into sausage. The study demonstrated that the SLP and emulsions as LAE application systems increased the antimicrobial activity against microbial growth on the surface of sliced “Lyoner style” sausages.     

Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate

Compared to commonly applied wet and dry heating procedures, a combination of electrospinning and heat treatment can facilitate glycation of proteins with reducing polysaccharides. This study investigates how the amount of reducing carbonyl groups (i.e. dextrose equivalent, DE) of different maltodextrins influences electrospinnability and subsequent glycation in blends with pea protein isolate (PPI). In the first step of the study, maltodextrin-PPI dispersions were electrospun. The concentrations of PPI and maltodextrin DE 2 were kept constant in the aqueous spinning dispersion. The addition of 0.05 or 0.1 g/mL maltodextrin DE 12 or 21 slightly affected the electrical conductivity and dynamic viscosity of the spinning dispersions, however, fiber production rate and morphology were dominated by the presence of maltodextrin DE 2 (0.8 g/mL). In the second step of the study, fibers were heated (60 °C, 75% rel. Humidity, 0–24 h). SDS-PAGE analysis and the measurement of free amino groups confirmed the covalent attachment of maltodextrin carbonyl groups to free amino groups of PPI. The fastest glycation and the lowest relative amount of free amino groups (49.70 ± 6.54%) after 24 h heating was measured for the fibers with the highest amount of reducing carbonyl groups. The fibers with the lowest amount of reducing carbonyl groups showed no significant (p < 0.05) decrease of free amino groups after heat treatment. The results suggest that within the boundaries of electrospinnability, the degree of glycation can be adjusted by varying the amount of reducing carbonyl groups in the fibers.