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    Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

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    Author
    Nongonierma, Alice B.
    Abrlova, Magdalena
    Kilcawley, Kieran cc
    Keyword
    Cheddar cheese
    Liposomes
    Cell-free extract
    Encapsulation
    Sensory
    Date
    13/03/2013
    
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    URI
    http://hdl.handle.net/11019/581
    Citation
    Nongonierma, A.B.; Abrlova, M.; Kilcawley, K.N. Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening. Foods 2013, 2, 100-119.
    Abstract
    A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Prolipo S). Cheddar cheese trials were undertaken evaluating the performance of CFE entrapped in liposomes, empty liposomes and free CFE in comparison to a control cheese without any CFE or liposomes. Identical volumes of liposome and amounts of CFE were used in triplicate trials. The inclusion of liposomes did not adversely impact on cheese composition water activity, or microbiology. Entrapment of CFE in liposomes reduced loss of CFE to the whey. No significant differences were evident in proteolysis or expressed PepX activity during ripening in comparison to the cheeses containing free CFE, empty liposomes or the control, as the liposomes did not degrade during ripening. This result highlights the potential of liposomes to minimize losses of encapsulated enzymes into the whey during cheese production but also highlights the need to optimize the hydrophobicity, zeta potential, size and composition of the liposomes to maximize their use as vectors for enzyme addition in cheese to augment ripening.
    Funder
    Department of Agriculture, Food and the Marine, Ireland
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.3390/foods2010100
    Scopus Count
    Collections
    Food Biosciences
    Food Biosciences
    Food Biosciences
    Food Biosciences
    Food Quality & Sensory Science

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