Enrichment of low-fat pasteurized milk using conjugated linoleic acid (CLA) nanoliposome

Encapsulation of hydrophobic nutraceutical compounds such as essential fatty acids in nanocarriers is an effective method for enrichment of low fat products and target delivery of them .In this research production of nano-liposome containing conjugated linoleic acid (CLA ) by thin layer hydration – sonication method and then adding it to low-fat pasteurized milk, have been discussed. Nano liposome containing CLA were prepared by using 50-10 mg lecithin- cholestrol and the size of the particles was 76 nm with a distribution of 0.77. The produced nanoliposome was stable over storage time (30 days) and particles were in nanoscale size. Zeta potential values of particles were negative of nanoliposomes and increasing the time had significant effect on reducing the zeta potential of the samples. Nanoliposome was not opacity, but the increase in the percentage of cholesterol increased the sample turbidity. With the encapsulation of CLA in the nanoliposome, it was protected against oxidation and secondary oxidation products (malondialdehyde). The use of nanoliposomes was effective in maintaining the CLA against the heat treatment (pasteurization) in low-fat milk during storage. With the inference of the results, it can be used to enrich low-fat products by nanoliposome system in the further protection of CLA against environmental conditions.