Liposomal encapsulation of omega‐3 fatty acid and α‐lipoic acid conjugate for cow milk fortification

Abstract

α-linolenic acid (ALA) and α-lipoic acid (LA) are well-known bioactives with salutary effects and are potential health supplements. However, they are susceptible to oxidation. To enhance the stability of these fatty acids in dietary products/supplements, the present study was conducted to encapsulate chia oil (as the source of ALA), and LA, together in liposomes. The LA inclusion complex with hydroxyl propyl β-cyclodextrin exhibited an appreciable encapsulation efficiency of 86.09 ± 2.17%. The inclusion complex was characterized using FTIR, NMR, and DSC. Nanoliposome formulated with LA inclusion complex and chia oil showed encapsulation efficiency of 80.24 ± 0.49% and 76.38 ± 0.58%, respectively, with an average particle size of 52.19 ± 7.00 nm and moderate repulsion among the particles. Cow milk fortified with LA and chia oil nanoliposome showed supplementation of 236.16 mg LA and 719.52 mg ALA in one serving (240 ml) of milk. This fortification would contribute to the improved functionality of cow milk, by improving its nutritional attributes, even further than naturally present. Novelty impact statement This study reports a novel method of nanoliposomal encapsulation for co-delivery of ω-3 fatty acid (through chia oil) and α-lipoic acid (LA). The inclusion complex of LA with hydroxyl propyl β-cyclodextrin was developed to incorporate LA in the aqueous phase of nanoliposome. Milk fortified with chia oil-LA nanoliposome exhibited 236.16 mg LA and enhanced content of α-linolenic acid (719.52 mg) in one serving of milk.