{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T23:47:26Z","timestamp":1793144846584,"version":"4.5.0"},"reference-count":42,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2022,11,13]],"date-time":"2022-11-13T00:00:00Z","timestamp":1668297600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["PID2020-116142RB-I00"],"award-info":[{"award-number":["PID2020-116142RB-I00"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["202070E218"],"award-info":[{"award-number":["202070E218"]}]},{"name":"ERDF A way of making Europe","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}]},{"name":"ERDF A way of making Europe","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}]},{"name":"ERDF A way of making Europe","award":["PID2020-116142RB-I00"],"award-info":[{"award-number":["PID2020-116142RB-I00"]}]},{"name":"ERDF A way of making Europe","award":["202070E218"],"award-info":[{"award-number":["202070E218"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["PID2020-116142RB-I00"],"award-info":[{"award-number":["PID2020-116142RB-I00"]}]},{"name":"MCIN\/AEI\/10.13039\/501100011033","award":["202070E218"],"award-info":[{"award-number":["202070E218"]}]},{"DOI":"10.13039\/501100003339","name":"CSIC","doi-asserted-by":"publisher","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003339","name":"CSIC","doi-asserted-by":"publisher","award":["AGL2017-84161"],"award-info":[{"award-number":["AGL2017-84161"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003339","name":"CSIC","doi-asserted-by":"publisher","award":["PID2020-116142RB-I00"],"award-info":[{"award-number":["PID2020-116142RB-I00"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003339","name":"CSIC","doi-asserted-by":"publisher","award":["202070E218"],"award-info":[{"award-number":["202070E218"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-\u03b1 inhibition. Uni-lamellar spherical liposomes (z-average \u2248 145 nm) with strong negative \u03b6 potential (\u2248 \u221267 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx\/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions.<\/jats:p>","DOI":"10.3390\/antiox11112236","type":"journal-article","created":{"date-parts":[[2022,11,14]],"date-time":"2022-11-14T02:34:58Z","timestamp":1668393298000},"page":"2236","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9167-3029","authenticated-orcid":false,"given":"Carolina","family":"Pascual-Silva","sequence":"first","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C\/Jos\u00e9 Antonio Nov\u00e1is 10, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ail\u00e9n","family":"Alem\u00e1n","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C\/Jos\u00e9 Antonio Nov\u00e1is 10, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4890-3829","authenticated-orcid":false,"given":"Mar\u00eda Elvira","family":"L\u00f3pez-Caballero","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C\/Jos\u00e9 Antonio Nov\u00e1is 10, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3142-4538","authenticated-orcid":false,"given":"Mar\u00eda Pilar","family":"Montero","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C\/Jos\u00e9 Antonio Nov\u00e1is 10, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1063-9169","authenticated-orcid":false,"given":"Mar\u00eda del Carmen","family":"G\u00f3mez-Guill\u00e9n","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C\/Jos\u00e9 Antonio Nov\u00e1is 10, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.foodchem.2016.08.016","article-title":"Characterization and storage stability of astaxanthin esters, fatty acid profile and \u03b1-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient","volume":"216","author":"Calvo","year":"2017","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2311","DOI":"10.1007\/s12649-020-01162-7","article-title":"Lipid Fraction from Industrial Crustacean Waste and Its Potential as a Supplement for the Feed Industry: A Case Study in Argentine Patagonia","volume":"12","author":"Cretton","year":"2021","journal-title":"Waste Biomass Valorization"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Saini, R.K., Song, M.-H., Rengasamy, K.R.R., Ko, E.-Y., and Keum, Y.-S. 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