This study guided the potential of nanoliposomal vesicles for the encapsulation of an active peptidicfraction from the fish skin gelatin by enzymatic hydrolysis using alcalase. The average particle sizeof peptide-loaded nanoliposomes was found to be in the range 134–621 nm, with a -potential of0.06–8.65 mV and a polydispersity index of 0.27–0.49, when the initial peptide content was 0–10 mg/ml.The FTIR analysis showed that there was an effective hydrophobic interaction as well as hydrogen bond-ing between phosphatidylcholine and peptidic fraction. The encapsulation efficiency (EE) was remarkablyinfluenced by peptide concentration and the maximum EE (84.5%) was achieved with 1 mg/ml peptideconcentration. A prolonged release of peptide from nanoliposomes was also observed as compared to freepeptidic fraction. The results showed that the encapsulation of gelatin peptidic fraction using liposomalnanocarrier could represent a useful approach to overcome the issues associated with direct applicationof these antioxidant peptides in foodstuffs.
کلید واژگان :Liposomal entrapmentFish gelatin peptidePhysiochemical characteristicsAntioxidant activity
ارزش ریالی : 600000 ریال
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