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

Lactase enzyme-based products experience challenges including residual lactose that result in lactose intolerance. The purpose of this study was to develop polyelectrolyte polysaccharide-enriched lactase-encapsulated liposomal hydrogel films as an edible coating of Perline Mozzarella cheese that delivers enzymes along with the product on the side of absorption in the small intestine. Coatings were investigated for shelf-life enhancement and in vitro enzyme release behaviour. Two different polymeric hydrogel film formulations were evaluated: lactase-encapsulated liposome-enriched chitosan (PCLLa) and lactase-encapsulated liposome-enriched polyelectrolyte chitosan and sodium alginate (CLLA). Lactase-encapsulated liposomes (mean particle size: 176 nm) were produced using 20% v/v lactase enzyme and 8% w/v lecithin using probe sonication. The edible hydrogel film coatings were applied on Perline Mozzarella cheese using the standard dip-coating method. Shelf-life characteristics of all samples were evaluated using pH, colour change, dry matter determination, microbial evaluation, and sensory analysis. CLLA coatings increased shelf life up to 60 days, displaying a pH of 5.48, continued normal colour, enhanced humidity balance, minimal bacterial growth, and the highest scores for sensory values when compared to both PCLLa (coatings) and the bare cheese substrate (control) samples. Furthermore, CLLA coatings provided greater stability for liposomes within the polyelectrolyte polymeric edible hydrogel film structure. Hence, the combination of liposomes with polyelectrolyte edible hydrogel films provides a novel strategy to enhance lactase enzyme encapsulation (for intolerance), stability, and delivering ability to the small intestine as well as improving the shelf life of coated cheese products.