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Title

Encapsulation of antioxidant sea fennel (Crithmum maritimum) aqueous and ethanolic extracts in freeze-dried soy phosphatidylcholine liposomes

AuthorsAlemán, Ailén ; Marín, Daniel; Taladrid, Diego; Montero García, Pilar ; Gómez Guillén, M. C.
KeywordsHalophyte plant
Chlorogenic acid
Soy phosphatidylcholine
Nanovesicles
Lyophilisation
Antioxidant activity
Issue Date2019
PublisherElsevier
CitationFood Research International 119: 665-674 (2019)
AbstractSoy 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.
URIhttp://hdl.handle.net/10261/179747
DOI10.1016/j.foodres.2018.10.044
ISSN0963-9969
E-ISSN1873-7145
Appears in Collections:(ICTAN) Artículos
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