Publicación:
LIPOSOMES LOADED WITH GREEN TEA POLYPHENOLS-OPTIMIZATION, CHARACTERIZATION, AND RELEASE KINETICS UNDER CONVENTIONAL HEATING AND PULSED ELECTRIC FIELDS

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dc.creatorLUIS ALBERTO GONZÁLEZ CAVIERES
dc.creatorANAÍS ESTEFANIE PALMA ACEVEDO
dc.creatorCAROLINA PAZ HERRERA LAVADOS
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2023
dc.date.accessioned2025-01-10T15:40:34Z
dc.date.available2025-01-10T15:40:34Z
dc.date.issued2023
dc.description.abstractTHIS STUDY AIMED TO INCREASE THE ENCAPSULATION EFFICIENCY (EE%) OF LIPOSOMES LOADED WITH GREEN TEA POLYPHENOLS (GTP), BY OPTIMIZING WITH RESPONSE SURFACE METHODOLOGY (RSM), CHARACTERIZING THE OBTAINED PARTICLES, AND MODELING THEIR RELEASE UNDER CONVENTIONAL HEATING AND PULSED ELECTRIC FIELDS. GTP-LOADED LIPOSOMES WERE PREPARED UNDER CONDITIONS OF LECITHIN/TWEEN 80 (4:1, 1:1, AND 1:4), CHOLESTEROL (0, 30, AND 50%), AND CHITOSAN AS COATING (0, 0.05, AND 0.1%). PARTICLES WERE CHARACTERIZED BY SIZE, POLYDISPERSITY INDEX, ?-POTENTIAL, ELECTRICAL CONDUCTIVITY, AND OPTICAL MICROSCOPY. THE RELEASE KINETICS WAS MODELED AT A TEMPERATURE OF 60 °C AND AN ELECTRIC FIELD OF 5.88 KV/CM. THE OPTIMAL MANUFACTURING CONDITIONS OF GTP LIPOSOMES (RATIO OF LECITHIN/TWEEN 80 OF 1:1, CHOLESTEROL 50%, AND CHITOSAN 0.1%) SHOWED AN EE% OF 60.89% WITH A PARTICLE DIAMETER OF 513.75 NM, POLYDISPERSITY INDEX OF 0.21, ?-POTENTIAL OF 33.67 MV, AND ELECTRICAL CONDUCTIVITY OF 0.14 MS/CM. OPTICAL MICROSCOPY VERIFIED LAYERING IN THE LIPOSOMES. THE KINETIC STUDY REVEALED THAT THE SAMPLES WITH CHITOSAN WERE MORE STABLE TO CONVENTIONAL HEATING, AND THOSE WITH HIGHER CHOLESTEROL CONTENT WERE MORE STABLE TO PULSED ELECTRIC FIELDS. HOWEVER, IN BOTH TREATMENTS, THE MODEL WITH THE BEST FIT WAS THE PEPPAS MODEL. THE RESULTS OF THE STUDY ALLOW US TO GIVE AN INDICATION OF THE KNOWLEDGE OF THE BEHAVIOR OF LIPOSOMES UNDER CONDITIONS OF THERMAL AND NON-THERMAL TREATMENTS, HELPING THE DEVELOPMENT OF NEW FUNCTIONAL INGREDIENTS BASED ON LIPOSOMES FOR PROCESSED FOODS.
dc.formatapplication/pdf
dc.identifier.doi10.1007/s11947-023-03136-8
dc.identifier.issn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13135
dc.languagespa
dc.publisherFood and Bioprocess Technology
dc.relation.uri10.1007/s11947-023-03136-8
dc.rightsPUBLICADA
dc.titleLIPOSOMES LOADED WITH GREEN TEA POLYPHENOLS-OPTIMIZATION, CHARACTERIZATION, AND RELEASE KINETICS UNDER CONVENTIONAL HEATING AND PULSED ELECTRIC FIELDS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionSUBDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCONCEPCIÓN
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