Preparation and characterization of clove essential oil-loaded liposomes

被引：201

作者：

Sebaaly, Carine ^{[1
,2
]}

Jraij, Alia ^{[1
]}

Fessi, Hatem ^{[2
]}

Charcosset, Catherine ^{[2
]}

Greige-Gerges, Helene ^{[1
]}

机构：

[1] Lebanese Univ, Fac Sci 2, Dept Chem & Biochem, Bioact Mol Res Grp,PRASE,Doctoral Sch Sci & Techn, Lebanese, Lebanon

[2] Univ Lyon 1, UMR CNRS 5007, CPE Lyon, Lab Automat & Genie Proc LAGEP, F-69622 Villeurbanne, France

来源：

FOOD CHEMISTRY | 2015年 / 178卷

关键词：

Clove essential oil; Eugenol; Liposomes; Phospholipon; 80H; 90H; Lipoid S100; LISTERIA-MONOCYTOGENES; ENCAPSULATED EUGENOL; ANTIFUNGAL ACTIVITY; INCLUSION COMPLEX; BUD OIL; ANTIOXIDANT; STABILITY; CYCLODEXTRIN; BETA; MICROENCAPSULATION;

D O I：

10.1016/j.foodchem.2015.01.067

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, suitable formulations of natural soybean phospholipid vesicles were developed to improve the stability of clove essential oil and its main component, eugenol. Using an ethanol injection method, saturated (Phospholipon 80H, Phospholipon 90H) and unsaturated soybean (Lipoid S100) phospholipids, in combination with cholesterol, were used to prepare liposomes at various eugenol and clove essential oil concentrations. Liposomal batches were characterized and compared for their size, polydispersity index, Zeta potential, loading rate, encapsulation efficiency and morphology. The liposomes were tested for their stability after storing them for 2 months at 4 degrees C by monitoring changes in their mean size, polydispersity index and encapsulation efficiency (EE) values. It was found that liposomes exhibited nanometric oligolamellar and spherical shaped vesicles and protected eugenol from degradation induced by UV exposure; they also maintained the DPPH.-scavenging activity of free eugenol. Liposomes constitute a suitable system for encapsulation of volatile unstable essential oil constituents. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：52 / 62

页数：11