Dietary interference on the oxidation and hydrolysis of liposomes duringin vitrodigestion

Summary In this study, the influence of dietary compounds, including antioxidants (ethylenediaminetetraacid, ascorbic acid, catechin), chitosan and lactoferrin, on the stability of liposomes during in vitro adult and infant digestion was investigated in terms of formation of thiobarbituric acid‐reactive substances ( TBARS ) and free fatty acid release. Liposomes were more sensitive to degradation in adults than in infants, suggesting lower pH...