Preparation and characterization of natural extracts-loaded food grade nanoliposomes

被引：37

作者：

Ben-Fadhel, Yosra ^{[1
]}

Maherani, Behnoush ^{[1
]}

Salmieri, Stephane ^{[1
]}

Lacroix, Monique ^{[1
]}

机构：

[1] Canadian Irradiat Ctr CIC, Inst Nutr & Funct Foods INAF, MAPAQ Res Chair Food Safety & Qual,Appl Food RESA, INRS Armand Frappier Hlth Biotechnol Res Ctr,Res, Laval, PQ H7V 1B7, Canada

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 154卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Liposomes; Lecithin; Sonication; Bioactive compounds; Encapsulation; ANTIMICROBIAL ACTIVITY; NANO-LIPOSOMES; ESSENTIAL OILS; NISIN-Z; STABILITY; OPTIMIZATION; COMBINATION; RELEASE; SYSTEMS; JUICE;

D O I：

10.1016/j.lwt.2021.112781

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The development of food grade liposomes encapsulating citrus extract (CE) and essential oils (EOs) mixture respectively - was carried out by optimising sonication process and liposome composition and by characterizing the interactions between bioactive compounds and liposomes by Fourier-transform infrared spectroscopy (FTIR) and isothermal titration calorimetry (ITC). Results showed that the use of deoiled lecithin at 1.5% and 10 mistreatment at 70% of full power allowed the formation of more stable nanoliposomes with high EE. Based on ITC analysis, liposome had more affinity to encapsulate CE than EOs. FTIR demonstrated low effects of bioactive loading on the molecular structure of liposomes. The chemical interactions especially involved ethyl, methyl, P-O-C and PO2- groups. The present system is environmental-friendly with respect to a potential food grade assessment and could be very suitable for food applications.

引用

页数：11

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