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Título: | Encapsulation of antioxidant sea fennel (Crithmum maritimum) aqueous and ethanolic extracts in freeze-dried soy phosphatidylcholine liposomes |
Autor: | Alemán, Ailén CSIC ORCID; Marín, Daniel CSIC ORCID CVN; Taladrid, Diego CSIC ORCID CVN; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID | Palabras clave: | Halophyte plant Chlorogenic acids Soy phosphatidylcholine Nanovesicles Lyophilisation Antioxidant activity |
Fecha de publicación: | 2019 | Editor: | Elsevier | Citación: | Food Research International 119: 665-674 (2019) | Resumen: | Soy phosphatidylcholine liposomes encapsulating increasing concentrations of two sea fennel extracts (aqueous and ethanolic) prepared by ultrasonication were freeze-dried, using glycerol as lyoprotectant. Particle properties, water dispersibility, colour, thermal properties and antioxidant capacity (radical scavenging capacity, ferric ion reducing power, Folin-reactive substances) of the liposomal preparations were determined. The freeze-drying process caused an overall increase in particle size and polydispersity index, while the zeta-potential became more electronegative. Both sea fennel extracts were rich in chlorogenic acid (42.61 and 58.48 mg/g for the aqueous and ethanolic extracts, respectively) and showed great antioxidant activity. Vitamin C was identified in the aqueous extract, whereas rutin and rosmarinic acid in the ethanolic one. The entrapment efficiency, determined in the liposomes prepared at the highest extract concentration, was 65.6% and 49.1% for the aqueous extract and the ethanolic extract, respectively. The liposomal antioxidant activity and total phenolic content followed a linear increasing tendency as a result of increasing the extract concentration, irrespective of the type of extract. Higher antioxidant activity was found in the liposomes loaded with the ethanolic extract, in a clear relationship to the greater amount of highly antioxidant phenolic compounds extracted, and also to their lower entrapment efficiency, which caused a greater amount of extract to remain outside the liposome. Both extracts were suitable for producing liposomes with antioxidant properties which could be dried and used to design functional foods. | URI: | http://hdl.handle.net/10261/179747 | DOI: | 10.1016/j.foodres.2018.10.044 | ISSN: | 0963-9969 | E-ISSN: | 1873-7145 |
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Liposomes-sea.pdf | 776,29 kB | Adobe PDF | Visualizar/Abrir |
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