Enzyme-Loaded Liposomal Edible Hydrogel Films to Enhance Lactase Activity in Perline Mozzarella

Area of Science:

• Food Science and Technology
• Biotechnology
• Materials Science

Background:

• Lactose intolerance affects many individuals due to residual lactose in dairy products.
• Existing lactase enzyme products face challenges with stability and targeted delivery.
• Edible coatings offer a potential solution for enhancing food product shelf life and functionality.

Purpose of the Study:

• To develop novel polyelectrolyte polysaccharide-enriched lactase-encapsulated liposomal hydrogel films.
• To evaluate these films as edible coatings for Perline Mozzarella cheese.
• To assess shelf-life enhancement and in vitro enzyme release behavior for improved lactase delivery.

Main Methods:

• Lactase-encapsulated liposomes were prepared using probe sonication with lactase enzyme and lecithin.
• Two hydrogel film formulations were created: chitosan-enriched (PCLLa) and chitosan-alginate (CLLA).
• Films were applied to Perline Mozzarella cheese via dip-coating, followed by shelf-life and sensory analysis.

Main Results:

• CLLA coatings significantly increased cheese shelf life up to 60 days.
• CLLA-coated cheese maintained normal pH, color, humidity balance, and showed minimal bacterial growth.
• CLLA coatings demonstrated superior liposome stability within the hydrogel structure and higher sensory scores.

Conclusions:

• Polyelectrolyte edible hydrogel films effectively encapsulate lactase within liposomes.
• The CLLA formulation enhances enzyme stability and targeted delivery to the small intestine.
• This novel strategy improves the shelf life and functional properties of coated cheese products.