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”

Suyeon Yang, Machi Takeuchi, Heiner Friedrich (Corresponding author), John P.M. van Duynhoven (Corresponding author), Johannes Hohlbein (Corresponding author)

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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.

Original language	English
Article number	138087
Number of pages	2
Journal	Food Chemistry
Volume	439
DOIs	https://doi.org/10.1016/j.foodchem.2023.138087
Publication status	Published - 1 May 2024

Funding

This work was financially supported by the Netherlands Organisation for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the’TKI/PPS-Toeslagregeling’, with Grant No. of 731.017.301.

Funders	Funder number
Ministerie van Economische Zaken en Klimaat
Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Keywords

Continuous phase
Cryo-TEM
Liposome
Mayonnaise
Oil-in-water (O/W) emulsions
Emulsions
Liposomes
Polymers

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Cite this

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title = "Response to “Liposome vesicle cannot be formed in non-aqueous phase”",

abstract = "In a recent letter to the editor Prof Khosravi-Darani responded to our paper {\textquoteleft}{\textquoteright}Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales{\textquoteright}{\textquoteright}. 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.",

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AU - Yang, Suyeon

AU - Takeuchi, Machi

AU - Friedrich, Heiner

AU - van Duynhoven, John P.M.

AU - Hohlbein, Johannes

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

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