{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T06:46:27Z","timestamp":1785739587455,"version":"3.56.0"},"reference-count":26,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,8,2]],"date-time":"2026-08-02T00:00:00Z","timestamp":1785628800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004281","name":"National Science Centre","doi-asserted-by":"publisher","award":["2021\/43\/B\/NZ9\/00345"],"award-info":[{"award-number":["2021\/43\/B\/NZ9\/00345"]}],"id":[{"id":"10.13039\/501100004281","id-type":"DOI","asserted-by":"publisher"}]},{"award":["2021\/43\/B\/NZ9\/00345"],"award-info":[{"award-number":["2021\/43\/B\/NZ9\/00345"]}],"id":[{"id":"https:\/\/ror.org\/03ha2q922","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Background: Phytosterols are natural compounds that provide health benefits by lowering LDL cholesterol levels, but they are susceptible to thermo-oxidative degradation during food storage and processing. Encapsulating them in liposomes could increase their stability and bioavailability. The aim of this study was to examine the stability of phytosterols encapsulated in liposomes during heating of mayonnaise at temperatures simulating storage and frying conditions. Methods: Mayonnaise containing 2, 4, 6, and 8% liposomes encapsulating stigmasterol oleate was prepared and heated at 60 \u00b0C for 8 h and at 180 \u00b0C for 30, 60, 90, and 120 min. The fat content, percentage composition of fatty acids and levels of oleic acid and stigmasterol were determined in each tested mayonnaise. Results: The fat content of mayonnaise with liposomes heated at 60 \u00b0C for 8 h was 97\u201398%. During heating at 180 \u00b0C for 60 min, it reached 100%, and after 120 min, it decreased to 75%. The oleic acid content of liposome-enriched mayonnaise remained stable during heating. The greatest loss of stigmasterol was observed in the control sample without liposomes, in which the sterol content decreased 79%. After heating mayonnaise with liposomes, the decrease in stigmasterol ranged from 3 to 25% at 60 \u00b0C for 8 h and from 90% to 100% at 180 \u00b0C for 90 and 120 min. Conclusions: Enriching mayonnaise with phytosterol esters encapsulated in liposomes can effectively improve the thermal-oxidative stability of plant sterols during short-term heating, but does not protect the product from the loss of these sterols during prolonged, intense heating.<\/jats:p>","DOI":"10.3390\/molecules31152687","type":"journal-article","created":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T06:17:40Z","timestamp":1785737860000},"page":"2687","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Phytosteryl Esters Encapsulated in Liposomes as Bioactive Additives in Mayonnaise"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6343-332X","authenticated-orcid":false,"given":"Magdalena","family":"Rudzi\u0144ska","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7017-7392","authenticated-orcid":false,"given":"Joanna","family":"Igielska-Kalwat","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0529-3725","authenticated-orcid":false,"given":"Anna","family":"Grygier","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3681-153X","authenticated-orcid":false,"given":"Aleksander","family":"Siger","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna","family":"Misiak","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,2]]},"reference":[{"key":"ref_1","unstructured":"USDA (2015). Raport of the 2015 Dietary Guidelines Advisory Committee."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"E39","DOI":"10.1161\/CIR.0000000000000743","article-title":"Dietary Cholesterol and Cardiovascular Risk: A Science Advisory from the American Heart Association","volume":"141","author":"Carson","year":"2020","journal-title":"Circulation"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1007\/s11745-006-3001-9","article-title":"Phytosterols, Cholesterol Absorption and Healthy Diets","volume":"42","author":"Ostlund","year":"2007","journal-title":"Lipids"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.atherosclerosis.2005.10.026","article-title":"Phytosterols and Vascular Disease","volume":"186","author":"Patel","year":"2006","journal-title":"Atherosclerosis"},{"key":"ref_5","unstructured":"NCEP (2001). Third Report of the NCEP, National Institutes of Health, National Heart, Lung, and Blood Institute."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.plefa.2011.02.001","article-title":"A Comparison of the LDL-Cholesterol Lowering Efficacy of Plant Stanols and Plant Sterols over a Continuous Dose Range: Results of a Meta-Analysis of Randomized, Placebo-Controlled Trials","volume":"85","author":"Poon","year":"2011","journal-title":"Prostaglandins Leukot. Essent. Fat. Acids"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.tifs.2022.12.008","article-title":"Determinants of Consumer Acceptance and Use of Personalized Dietary Advice: A Systematic Review","volume":"131","author":"Reinders","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Yoon, B.H., Truong, V.L., and Jeong, W.S. (2025). Phytosterols: Extraction Methods, Analytical Techniques, and Biological Activity. Molecules, 30.","DOI":"10.3390\/molecules30122488"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1339","DOI":"10.1002\/mnfr.201400922","article-title":"Phytosterol Oxidation Products in Enriched Foods: Occurrence, Exposure, and Biological Effects","volume":"59","author":"Scholz","year":"2015","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"701","DOI":"10.1007\/s11746-017-2979-x","article-title":"Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation","volume":"94","author":"Raczyk","year":"2017","journal-title":"JAOCS J. Am. Oil Chem. Soc."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"142039","DOI":"10.1016\/j.foodchem.2024.142039","article-title":"Stigmasterol and Its Esters Encapsulated in Liposomes: Characterization, Stability, and Derivative Formation","volume":"465","author":"Grygier","year":"2025","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"32079","DOI":"10.1038\/s41598-025-17473-5","article-title":"Effect of Gastrointestinal Digestion on the Stability and Cytotoxicity of Conventional and Pegylated Liposomes Encapsulated with Stigmasterol and Its Esters","volume":"15","author":"Grygier","year":"2025","journal-title":"Sci. Rep."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Zhao, Z., Xu, P., Luo, Z., Chen, W., Xu, D., Wang, Y., and Wang, S. (2026). Phytosterol Oleate Ester Replacing Cholesterol to Enhance Lutein Liposome Stability: A Mechanistic Study. Foods, 15.","DOI":"10.3390\/foods15030539"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez-Osorno, D.M., L\u00f3pez-Jaramillo, M.C., Caicedo Paz, A.V., Villa, A.L., Peresin, M.S., and Mart\u00ednez-Gal\u00e1n, J.P. (2023). Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review. Pharmaceutics, 15.","DOI":"10.3390\/pharmaceutics15051490"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Yakdhane, A., Labidi, S., Chaabane, D., Tolnay, A., Nath, A., Koris, A., and Vatai, G. (2021). Microencapsulation of Flaxseed Oil-State of Art. Processes, 9.","DOI":"10.3390\/pr9020295"},{"key":"ref_16","first-page":"1569","article-title":"Optimization of Chitosan for Microencapsulation of Flaxseed Oil through Spray Drying","volume":"34","author":"Kanwal","year":"2021","journal-title":"Pak. J. Pharm. Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"75","DOI":"10.3164\/jcbn.33.75","article-title":"Effects of Long-Term Intake of Mayonnaise Containing Phytosterolester on Blood Cholesterol Concentration in Japanese with Borderline or Mild Cholesterolemia","volume":"33","author":"Ishizaki","year":"2003","journal-title":"J. Clin. Biochem. Nutr."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Matsuoka, R. (2022). Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing. Foods, 11.","DOI":"10.3390\/foods11081141"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1016\/j.foodchem.2013.11.141","article-title":"Oxidative Stabilization of Mixed Mayonnaises Made with Linseed Oil and Saturated Medium-Chain Triglyceride Oil","volume":"152","author":"Raudsepp","year":"2014","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"4091024","DOI":"10.1155\/jfbc\/4091024","article-title":"The Characterization of Nanoliposomes of Oleaster (Elaeagnus angustifolia) Extract and Their Effect on the Oxidative Stability of Low-Fat Mayonnaise","volume":"2025","author":"Sanei","year":"2025","journal-title":"J. Food Biochem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"522","DOI":"10.1002\/anie.197805221","article-title":"Simple Method for the Esterification of Carboxylic Acids","volume":"17","author":"Neises","year":"1978","journal-title":"Angew. Chem. Int. Ed. Engl."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"15495","DOI":"10.1021\/jp904805t","article-title":"Interactions of Dihydrochloride Fluphenazine with DPPC Liposomes: ATR-IR And31P NMR Studies","volume":"113","author":"Szwed","year":"2009","journal-title":"J. Phys. Chem. B"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.cryobiol.2020.12.009","article-title":"Enhancing the Preservation of Liposomes: The Role of Cryoprotectants, Lipid Formulations and Freezing Approaches","volume":"98","author":"Susa","year":"2021","journal-title":"Cryobiology"},{"key":"ref_24","unstructured":"AOCS (2009). Official Method Cg 5-97 Oven Storage Test for Accelerated Aging of Oils. Official Methods and Recommended Practices of the American Oil Chemists\u2019 Society, AOCS Press."},{"key":"ref_25","unstructured":"AOCS (2009). Official Method Ch 6-91 Determination of the Composition of the Sterol Fraction of Animal and Vegetable Oils and Fats by TLC and Capillary GLC. Official Methods and Recommended Practices of the American Oil Chemists\u2019 Society, AOCS Press."},{"key":"ref_26","unstructured":"AOCS (2007). Official Method Ce 1k-07 Direct Methylation of Lipids for the Determination of Total Fat, Saturated, and Trans Fatty Acids by Chromatography. Official Methods and Recommended Practices of the American Oil Chemists\u2019 Society, AOCS Press."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/15\/2687\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T06:18:29Z","timestamp":1785737909000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/15\/2687"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,2]]},"references-count":26,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["molecules31152687"],"URL":"https:\/\/doi.org\/10.3390\/molecules31152687","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,2]]}}}