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Rudzińska, Magdalena; Igielska-Kalwat, Joanna; Tomaszewska-Gras, Jolanta; Cieślik-Boczula, Katarzyna; Wytykowska, Marianna, 2026, "Thermo-oxidative stability of liposome-encapsulated phytosterol esters as bioactive components of milk chocolate", https://doi.org/10.18150/THRRV3, RepOD, V1
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Milk chocolate was evaluated as a matrix for liposomes encapsulating stigmasteryl oleate at heating temperatures of 60°C and 180°C. The addition of liposomes did not affect the tempering process or the quality of the chocolate. The fatty acid profile remained stable at 60°C, with no statistically significant changes in the major fatty acids, indicating high oxidative stability of the chocolate matrix. The sterol fraction was also stable under these conditions, whereas liposome-enriched chocolates produced less oxystigmasterol than control samples. At 180°C, the greatest losses were observed for unsaturated fatty acids, while no trans fatty acids were detected. Sterol degradation and the formation of stigmasterol oxidation products increased markedly during heating, particularly in chocolate without liposomes. Liposomal enrichment improved sterol retention, reduced the accumulation of oxidized stigmasterol derivatives, and altered their oxidation profile. These results indicate that milk chocolate is a suitable carrier for liposomes loaded with stigmasteryl oleate.
liposomes, chocolate, stigmasterol, oleic acid, phytosterols, storage, heating, thermo-oxidation, fatty acids, thermo-oxidative stability
2029-08-17
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