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Liposomes coated with chitosan by ionic gelation with tripolyphosphate (TPP-chitosomes) are interesting particles for stabilizing active compounds. However, the encapsulation condition must be optimized. The aim of this study was to optimize the encapsulation of phenolics and carotenoids of carrot pomace in TPP-chitosomes by using a Central Composite Design 23 and response surface methodology. The independent variables were the phospholipid (0.8–4.2 mg/mL), chitosan (2.6–9.4 mg/mL), and carrot pomace (4–14 g/100 mL of ethanol) concentrations; the responses were the encapsulation efficiency in TPP-chitosomes (EE) of phenolics, a-carotene, and b-carotene and the particle size and zeta potential of the particles. The zeta potential ranged from +17 to +37 mV, indicating that the liposomes were coated with chitosan and that the particle sizes were in the nanometric to submicrometric scale. The optimized condition for encapsulating carotenoids was 2.5 mg/mL phospholipids, 6.0 mg/mL chitosan, and 12 g of carrot pomace/100 mL of ethanol. In this condition, the EE of phenolics and α- and β-carotene was 95%, 98%, and 99%, respectively. Therefore, TPP-chitosomes containing encapsulated phenolics and carotenoids, which can be obtained from agro-industrial by-products, have potential application as natural pigments in food or cosmetics. TPP-chitosomes can also be used to encapsulate other types of natural pigments. [ABSTRACT FROM AUTHOR]

[Display omitted] • Particles enriched with cholecalciferol were produced. • Plasmolysis treatment increased impregnation efficiency. • S. pastorianus waste is a low-cost option for micronutrient biosorption. • Spray drying after plasmolysis provided effective vitamin D 3 protection and retention. Vitamin D 3 (cholecalciferol) plays a crucial role in various physiological processes. However, vitamin D 3 deficiency is a major public health problem affecting millions of people. Therefore, it is important to develop effective strategies that ensure the protection and stability of this important vitamin for food supplementation and fortification. This work aimed to impregnate intact and plasmolyzed Saccharomyces pastorianus brewer's yeast biomass with cholecalciferol using a biosorption process followed by spray drying to characterize the obtained material in terms of morphology, average particle size, zeta potential, moisture, water activity, FT-IR, and the stability of the encapsulated vitamin during the drying and storage process. Plasmolysis proved to be an effective method for improving the biosorption efficiency, retention during spray drying, and stability of vitamin D 3. In addition, this process promoted an increase in cell size, which favored the dispersion stability of the system, as evidenced by the zeta potential values. These results contribute to the understanding of a new method for delivering this vitamin that conforms to environmentally conscious practices. [ABSTRACT FROM AUTHOR]

The chemical and physical characteristics of food bioactives often make their incorporation into different matrices very difficult due to their instability and easy degradation. Besides, these compounds are degraded in the gastrointestinal tract and do not reach the intestine to be absorbed. The encapsulation of these ingredients in liposomes or chitosan-coated liposomes (chitosomes) could improve the system stability and enhance the bioaccessibility of the bioactives. The advances of encapsulating food bioactives in liposomes or chitosomes are presented in this review in order to discuss the differences and advantages of each delivery system. This study emphasizes the results reported in the literature regarding the preparation methods, particles structure, and characterisation such as in vitro and in vivo digestibility studies. Liposomes and chitosomes are used to encapsulate lipophilic and hydrophilic bioactives. Chitosan can be complexed with a cross-linking agent to form a three-dimensional network and act as coating material for liposomes by electrostatic deposition. Chitosan addition to liposomes does not affect the structure of the vesicles and its incorporation can improve the encapsulation efficiency of the delivery systems. Chitosomes proved to be more stable to food processing and digestion than liposomes, enhancing the bioaccessibility of bioactives such as polyphenols, carotenoids and vitamins. • Liposomes can be used to encapsulate food bioactives with different structures. • Chitosan is used as coating material to enhance the liposome stability. • Chitosan increases the encapsulation efficiency and bioaccessibility of ingredients. • Chitosomes are more stable to food processing and digestion than liposomes. [ABSTRACT FROM AUTHOR]

[Display omitted] • Carrot by-products were used to extract bioactive compounds using green technology. • Bioactives were encapsulated in liposomes, chitosomes and TPP-chitosomes. • TPP-chitosomes had lower tendency of agglomeration after 18 days of preparation. • TPP-chitosomes were the most effective to protect carotenoid-rich extract. The objectives of this study were to extract bioactive compounds from carrot by-products and evaluate their chemical stability after encapsulation in liposomes (L) coated either with chitosan (Ch) or using sodium tripolyphosphate for chitosan complexation (TPP-Ch). The main compounds quantified in this study were carotenoids and total phenolic compounds, which reached encapsulation efficiencies higher than 75%. The TPP-Ch charged with carrot extract showed greater particle size (90.5 nm) and zeta potential (+22 mV) than vesicles without coating (68.0 nm and −2 mV, respectively), indicating that liposomes were successfully coated with chitosan. Regarding results of the carotenoid's encapsulated stability, TPP-Ch particles were more efficient preventing their degradation in all the experimental conditions studied (40 and 70 °C). It is significant that loaded TPP-Ch particles demonstrated similar results for the stability of carotenoid-rich extracts in ethanol, which would therefore be suitable for application in food industry or any aqueous matrices. [ABSTRACT FROM AUTHOR]