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Cengiz A, Schroën K, Berton-Carabin C. Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods. 2021;10(6)doi: 10.3390/foods10061293.
Cengiz, A., Schroën, K., & Berton-Carabin, C. (2021). Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods (Basel, Switzerland), 10(6), . https://doi.org/10.3390/foods10061293
Cengiz, Alime, et al. "Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio." Foods (Basel, Switzerland) vol. 10,6 (2021). doi: https://doi.org/10.3390/foods10061293
Cengiz A, Schroën K, Berton-Carabin C. Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods. 2021 Jun 04;10(6). doi: 10.3390/foods10061293. PMID: 34199864; PMCID: PMC8230301.
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Foods. 2021 Jun 04;10(6). doi: 10.3390/foods10061293.

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio.

Foods (Basel, Switzerland)

Alime Cengiz, Karin Schroën, Claire Berton-Carabin

Affiliations

  1. Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey.
  2. Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.
  3. INRAE, UR1268 Biopolymères, Interactions, Assemblages, 44316 Nantes, France.

PMID: 34199864 PMCID: PMC8230301 DOI: 10.3390/foods10061293

Abstract

To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82-99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

Keywords: iron encapsulation; lipid oxidation; liposomes; oil-in-water emulsions

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