Response to "Liposome vesicle cannot be formed in non-aqueous phase"

Suyeon Yang; Machi Takeuchi; Heiner Friedrich; John P M van Duynhoven; Johannes Hohlbein

doi:10.1016/j.foodchem.2023.138087

Response to "Liposome vesicle cannot be formed in non-aqueous phase"

Food Chem. 2024 May 1:439:138087. doi: 10.1016/j.foodchem.2023.138087. Epub 2023 Nov 26.

Authors

Suyeon Yang¹, Machi Takeuchi², Heiner Friedrich³, John P M van Duynhoven⁴, Johannes Hohlbein⁵

Affiliations

¹ Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
² Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands.
³ Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Center for Multiscale Electron Microscopy, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Het Kranenveld 14, 5600 MB Eindhoven, the Netherlands. Electronic address: H.Friedrich@tue.nl.
⁴ Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands; Unilever Global Foods Innovation Centre, Plantage 14, 6708 WJ Wageningen, the Netherlands. Electronic address: john.vanduynhoven@wur.nl.
⁵ Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands; Microspectroscopy Research Facility, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands. Electronic address: johannes.hohlbein@wur.nl.

PMID: 38039606
DOI: 10.1016/j.foodchem.2023.138087

Abstract

In a recent letter to the editor Prof Khosravi-Darani responded to our paper ''Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales''. In our work, we observed liposomes in the continuous phase of mayonnaise. In the letter the objection was made that liposomes cannot be formed in a non-aqueous phase which, however, was not argued in our publication. As mayonnaise is an oil-in-water (O/W) emulsion and its continuous phase is aqueous, liposomes may be observed in this phase. Therefore, the objection from Prof Khosravi-Darani does not apply to our work.

Keywords: Continuous phase; Cryo-TEM; Liposome; Mayonnaise; Oil-in-water (O/W) emulsions.

Publication types

Letter

MeSH terms

Emulsions
Liposomes*
Polymers*

Substances

Liposomes
Emulsions
Polymers