Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method

Abstract

Co‐encapsulation of lupulon and xanthohumol, as major bioactive components of hop in lecithin‐based nanoliposomes was developed by sonication method. The procedure of production was optimized by considering the duration and the power of ultrasound device as well as the concentration of lecithin as variables for the Response Surface Methodology. The average particle size, ζ‐potential, and the melting point of nanoliposomes were determined to be 167.2 nm, 36.4 mV, and 123.19°C, respectively. Encapsulation efficiency (EE%) of lupulon was 71.12%, while for xanthohumol it was 67.81%. Transmission Electron Microscopy confirmed the formation of nanoscale‐liposomes. The IC50 indicating the antioxidant activity of xanthohumol/lupulon‐loaded nanoliposomes was found to be 60.38 µg/ml. The minimum inhibitory concentration against Clostridium perfringens was equal to 32 mg/ml. This study shows the capability of lupulon and xanthohumol as nature products that simultaneously encapsulated in a liposomal coating to replace synthetic additives in model food such as meat products. Practical applications The global consumer trends to avoid synthetic additives in food products have been progressively increased in recent years. Lupulon and xanthohumol are two major components of hop extract which possess a number of promising biological activities. However, due to their bitter taste and strong flavor, these are not commercially used in food products in free state. In this study, lupulon and xanthohumol were simultaneously encapsulated in lecithin‐based nanoliposome by employing the sonication method. The procedure of nanoliposome production was optimized based on the efficiency of encapsulated materials released from the encapsulants. The biological activities of the lupulon/xanthohumol nanoliposomes were evaluated. The promising results from this study suggested replacing of synthetic additives in real food systems such as meat products by these native components in the format of encapsulation.

Facile green synthesis of wasted hop-based zinc oxide nanozymes as peroxidase-like catalysts for colorimetric analysis

“…Lupulon, the main β-acid in hops, has antibacterial, anti-inflammatory, sedative, hypnotic, anti-tumor, and antioxidant properties. 15,16 We hypothesized that lupulon plays an important role as a crucial reducing agent during the eco-friendly synthesis of ZnO NZs. It facilitates the reduction of zinc ions (Zn 2+ ) to zero-valent zinc (Zn 0 ), and ultimately combines with dissolved oxygen to from ZnO NZs.…”

Liposomes as Delivery System for Applications in Meat Products

“…Lupulon and xanthohumol, as two acidic components derived from hop extracts, not only can eliminate the bitterness of beer, but also have antimicrobial and antioxidant activity [78]. Lupulon-xanthohumol loaded nanoliposome could be used as natural bioactive additives to replace partial nitrite in cooked beef sausage (60% meat), which remained microbiologically safe and postponed the oxidation during 30-day storage at 4 • C. Surprisingly, it did not impair the sensory properties of the final product [70,71]. Catechin is a polyphenol with synergistic antimicrobial and antioxidant properties that can be applied to meat products.…”