Shrimp oil nanoliposomes (SONL) were fortified into skim milk at various levels (2–10%, v/v), followed by pasteurization at 63 °C for 30 min. Skim milk showed lowered whiteness but increased redness and yellowness as SONL levels added increased (P  < 0.05). Viscosity of fortified samples was also augmented with increasing levels of SONL (P  < 0.05). Sensory analysis indicated that fortified milk skim samples had no perceivable fishy odor and were organoleptically acceptable. When skim milk fortified with 10% SONL was stored up to 15 days at 4 °C, the microbial load was less than 2.54 log CFU mL⁻¹. The pH and acidity values were also within the acceptable limits. As measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), shrimp oil in SONL did not undergo oxidation during the extended storage. The fatty acid profile of shrimp oil revealed no loss of polyunsaturated fatty acids taken place during the storage of fortified milk. Therefore, nanoliposomes could be an effective carrier for shrimp oil to be fortified in skim milk.

中文翻译：

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载有虾油的纳米脂质体对脱脂牛奶的强化作用：性质和储存稳定性

将虾油纳米脂质体（SONL）以各种水平（2–10％，v / v）强化到脱脂牛奶中，然后在63°C下巴氏灭菌30分钟。脱脂牛奶显示出较低的白度，但随着添加的SONL含量增加，红色和黄色增加（P  <0.05）。强化样品的粘度也随着SONL水平的增加而增加（P  <0.05）。感官分析表明，强化的脱脂牛奶样品没有明显的腥臭味，在感官上可以接受。当将含10％SONL的脱脂奶在4°C下储存长达15天时，微生物负荷小于2.54 log CFU mL ^-1。pH和酸度值也在可接受的范围内。通过过氧化物值（PV）和硫代巴比妥酸反应性物质（TBARS）进行测量，SONL中的虾油在延长存储期间未发生氧化。虾油的脂肪酸谱显示，在强化牛奶的储存过程中，多不饱和脂肪酸没有损失。因此，纳米脂质体可能是在脱脂牛奶中强化虾油的有效载体。