Fabrication of liposome using high pressure homogenization for fortification of resveratrol into cottage cheese
The present study aimed to incorporate resveratrol-based liposomes into cottage cheese to develop a nutrient-fortified product. Resveratrol based liposomes were synthesized via microfluidization technique using soy lecithin and cholesterol as wall materials. The prepared liposomes were examined in regard to their particle size, zeta potential, encapsulation efficiency, morphology and antioxidant activity. The liposomes were negatively charged and had a particle diameter of 90 nm, and encapsulation efficiency of 87.06%. The characterization studies like Transmission electron microscopy (TEM), Differential scanning calorimetry (DSC) and X-Ray diffraction (XRD) also confirmed the morphological characters of successfully formed liposome of resveratrol. Cottage cheese added with pure resveratrol and resveratrol-based liposomes were analyzed for their physicochemical as well as sensory properties. The cheese sample fortified with liposomes showed high retention of resveratrol as no trace of resveratrol was collected from the remaining whey. The results demonstrated that the fortified and control cheese samples exhibited no significant differences (p>0.05) in their physicochemical, textural, and sensory properties. Thus, this study demonstrated that cottage cheese can be fortified with resveratrol-based liposomes without affecting the product’s characteristics.