Abstract
SummaryCholesterol‐lowered shrimp lipid was loaded into liposomes using different stabilisers, namely glycerol (Gl‐Lp), cholesterol (Ch‐Lp) and pectin, combined with glycerol (Pe‐Gl‐Lp). Ch‐Lp liposomes were the largest. Pe‐Gl‐Lp had the lowest negative charge and polydispersity index. Generally, encapsulation efficiency was higher in Ch‐Lp. Oxidation values confirmed cholesterol oxidation in Ch‐Lp, more likely induced by ultrasonication. Based on the liposome characteristics and oxidative stability, Pe‐Gl‐Lp at different levels (1%, 3% and 5%, V/V) was used to fortify peach tea drink. Peach tea drink containing 3% Pe‐Gl‐Lp showed an overall liking score of 7.2. It also contained increased amounts of polyunsaturated fatty acids and astaxanthin. Overall, pectin in combination with glycerol was proved as a potential stabiliser for liposomes loaded with cholesterol‐lowered shrimp lipid. Fortification with liposomes at 3% could increase the health benefits of the resulting drink.
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