Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids.
Alime CengizTalip KahyaogluKarin SchröenClaire Berton-CarabinPublished in: Journal of the science of food and agriculture (2019)
Despite the high encapsulation efficiency of iron in our liposomes, these systems are not suitable to supplement model foods with iron because of the associated deleterious chemical reactivity. This is most probably due to the phospholipids used as encapsulation material being prone to oxidation, which may actively contribute to the oxidative process. These aspects are normally not taken into account but we showed that they are of utmost importance, and should be taken as a starting point in the design of delivery systems. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.