Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties

White shrimp peptides obtained with different degrees of hydrolysis (10 and 20%), different enzymes (Alcalase and Protamex), and by fractionation with a low molecular weight membrane (<3 kDa) were encapsulated in liposomes as purified phosphatidylcholine wall material. In the study, physical characteristics, encapsulation efficiency (EE), morphology, stability, and bioactive properties were evaluated. The liposomes dissipated size that varied between 102.1 and 161 nm, low index of polydispersion (minimum of 0.194), and high stability throughout the storage of 7 days at 4 degrees C. Maximum EE was recorded in the order of 72.2%. The biological activity of the peptides was affected by the encapsulation process, except for the sample hydrolyzed with Protamex and degree of hydrolysis of 10%, which shows no significant difference for antioxidant activity after encapsulation. The results of the study indicate that it is possible to obtain stable nanoliposomes containing peptide fractions of white shrimp. Practical applications This work showed that a liposome encapsulation technique is an effective methodology for producing highly stable bioactive nanocapsules from white shrimp peptides. The information in this study indicates that the bioactive compounds studied may have their biological activity protected for later application in desired food formulations, for example.

Automated summary

The study demonstrates that stable nanoliposomes containing white shrimp peptide fractions can be obtained through a liposome encapsulation technique, protecting the bioactive properties of the peptides. This method is essential for producing highly stable bioactive nanocapsules for potential applications in food formulations.