Preparation and optimisation of liposome‐in‐alginate beads containing oyster hydrolysate for sustained release

• Published in: International Journal of Food Science & Technology
• Main Authors: Xie, Cheng‐liang, Lee, Su‐Seon, Choung, Se‐young, Kang, Sang Soo, Choi, Yeung Joon
• Other Authors: Ministry for Food, Agriculture, Forestry and Fisheries
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2016
• Subjects: Crassostrea gigas
• Online Access: http://dx.doi.org/10.1111/ijfs.13207; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.13207

Summary Oyster ( Crassostrea gigas ) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo . To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates to protect from degradation and obtain sustained release. The preparation conditions of the LA beads were optimised by response surface method using a model peptide of tyrosylalanine (YA). Their characterisation, swelling and release properties were investigated. The optimised conditions for the concentration of calcium chloride, sodium alginate and the amount of ethanol‐dissolved lecithin (EDL) were 0.5 m , 3% and 95.4 mg, respectively. The encapsulation efficiencies of YA and the oyster hydrolysate in the optimised condition were 74.9% and 84.3%, respectively. The release time of the oyster hydrolysate in the simulated gastrointestinal fluid was up to 16 h. The LA beads can be recommended to encapsulate oyster hydrolysate for bioavailability improvement.