Abstract
By investigating the hydrophobic properties and functional components including ethyl caproate (EC), caproic acid (CA), isoamyl acetate (IA), isoamyl alcohol (IAA), isovaleraldehyde (IVA), and procyanidin B2 (PB2) in beverages, one can incorporate them with 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) lipids to create cell-sized lipid vesicles. The aim of this study was to explore the correlation between the concentration of flavors or functional compounds and the size of the lipid vesicles. It was observed that EC, CA, IA, and IAA decreased the size of lipid vesicles. In contrast, IVA and PB2 increased their size. To comprehend this correlation, both the chemical structure of these compounds in relation to DOPC membranes and the fluidity of the membranes were considered. The size of the lipid vesicles was influenced by the molecular interactions between the compounds and DOPC. Those were caused by, in particular, the balance between hydrophobicity and hydrophilicity. Compounds with higher hydrophobicity tended to decrease the size of the lipid vesicles, whereas compounds with greater hydrophilicity had the opposite effect, leading to an increase in size. These findings suggest that the size of lipid vesicles can serve as a potential indicator for rapidly evaluating the concentration of these components in beverages.
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