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A Novel Functional Wrapping Design by Complexation of ε-Polylysine with Liposomes Entrapping Bioactive Peptides

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Abstract

An innovative edible wrapping with potential use for designing functional foods with antimicrobial capacity was developed by complexation of ε-polylysine with peptide-loaded liposomes. Unmarketable long-term frozen cooked shrimp (Litopenaeus vannamei) muscle was used as a source of both bioactive peptides and complex liposomal suspension carrier, producing a sustainable value-added protein wrapping material with desirable sensory properties. A <10-kDa peptide fraction (SH) with antioxidant and angiotensin-converting enzyme inhibitory capacity was encapsulated in partially purified phosphatidylcholine (PC) liposomes (LSH) with an entrapment efficiency of 85 %. The average size and zeta potential of LSH were 164 ± 2 nm and –37.0 ± 1.7 mV, respectively. The LSH surface changed from electronegative to electropositive upon adsorption of ε-polylysine (PL) with an optimal concentration of 0.5 %. The average diameter and zeta potential of the resulting complex ε-polylysine-adsorbed liposomes containing the peptide hydrolysate (PL-LSH) were 216 ± 5 nm and +51.1 ± 1.1 mV, respectively. The ε-PL proved to be effective as liposome stabilizing and antimicrobial agent. The PL-LSH suspension was incorporated in the formulation of the protein wrapping to provide it with both bioactive and antimicrobial properties. The wrapping showed low water solubility (≈30 %) and low mechanical resistance (tensile strength = 0.23 ± 0.06 MPa; elongation at break = 0.91 ± 0.19 %) properties that allowed it to be very versatile for varied food design and was effective against Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Yersinia enterocolitica.

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Acknowledgments

This research was financed by the Spanish Ministry of Economy and Competitiveness through projects AGL2011-27607, 201370E036 and AGL2014-52825.

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Authors and Affiliations

  1. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040, Madrid, Spain

    Ailén Alemán, Ireta Mastrogiacomo, M. Elvira López-Caballero, M. Pilar Montero & M. Carmen Gómez-Guillén

  2. Institute of Ceramics and Glass (ICV-CSIC), c/ Kelsen, 5, 28049, Madrid, Spain

    Begoña Ferrari

Authors
  1. Ailén Alemán
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  2. Ireta Mastrogiacomo
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  3. M. Elvira López-Caballero
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  4. Begoña Ferrari
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  5. M. Pilar Montero
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  6. M. Carmen Gómez-Guillén
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Correspondence to M. Carmen Gómez-Guillén.

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Alemán, A., Mastrogiacomo, I., López-Caballero, M.E. et al. A Novel Functional Wrapping Design by Complexation of ε-Polylysine with Liposomes Entrapping Bioactive Peptides. Food Bioprocess Technol 9, 1113–1124 (2016). https://doi.org/10.1007/s11947-016-1703-4

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