Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice

Abstract

To improve long-term stability of the liposomes, resveratrol (RES) liposomes, epigallocatechin gallate (EGCG) liposomes, RES+EGCG liposomes, RES+EGCG liposomes coated with low methoxyl pectin (LMP) were prepared, and their physical properties were evaluated. The prepared liposomes have a particle sizes of about 110-160 nm. The LMP-coated composite liposomes have the largest particle size and zeta potential, the latter indicating higher system stability. Liposome systems were pasteurised and placed in an orange juice system as to study liposome stability in a real the food environment. LMP bridge with metal ions forming a network-like gel in the LMP-coated composite liposomes, thereby enhancing the stability of liposomes. LMP-decorated liposomes could be developed as a formulation for encapsulating and delivering functional ingredients.Stability of complex liposomes in orange juice S. Feng et al.

<p>Formulation and Characterization of Sertaconazole Nitrate Mucoadhesive Liposomes for Vaginal Candidiasis</p>

“…However, if they are coated by a layer of pectin molecules, it may be possible that these systems also remain stable for a specific period due to steric hindrance. These results agree with Feng et al 25 who studied the stability of low methoxy pectin coated liposomes and found that the steric hindrance potentially exerted by surface-adsorbed pectin enhances the stability of the liposomes.…”

Cholesterol‐lowered shrimp lipid‐loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink

“…To prepare pectin‐coated liposomes, the lecithin–CLSL mixture was firstly prepared in the presence of glycerol as previously described. Thereafter, 50 mL of 0.5 g of pectin dissolved in water (Feng et al ., 2020) was added to 750 mL of the mixture. The mixture was stirred at 1000 rpm for 30 min in a magnetic stirrer.…”

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

“…Liposome systems were pasteurized and added in orange juice and a stable liposome was observed during the extended storage. Thus, liposome coated with methoxyl pectin along with antioxidant could be beneficial to maintain the stability of liposome used for functional food applications (Feng et al., 2020). Recently, oligomeric procyanidins (OPC) from lychee pericarp were encapsulated by liposome and their antioxidant potential and physicochemical stability were examined.…”

“…Ability of nanoliposome formulations of encapsulated EGCG to enhance the cellular uptake was reported (Luo et al., 2014). EGCG encapsulated liposome was prepared and its ability to resist oxidative damage of EGCG was intensively documented (Feng et al., 2020; Minnelli et al., 2018). Hence, it is evident that liposome technology implementation is a key technique to improve the stability, sustainable release and bioactivity of BACs.…”

“…Liposome technique is successfully employed for encapsulation of wide range of BACs. Those BACs include marine oils (Frenzel & Steffen‐Heins, 2015; Gulzar & Benjakul, 2019, 2020a), carotenoids (Darachai et al., 2019; Jhan & Pethe, 2020), phenols (Bora et al., 2018; Feng et al., 2020), sterols (Tai et al., 2018), plant extract (Dag et al., 2019; Pinilla et al., 2019), essential oils (Lin Lin et al., 2019; Risaliti et al., 2019), plant secondary metabolites like curcumin (Cheng et al., 2019; Ternullo et al., 2019) and anthocyanins (Liang et al., 2019), bioactive peptides (Cantor et al., 2019; Corrêa et al., 2019), and vitamins (Mohammadi et al., 2014). In this context, the review is aimed to describe the fundamental and advanced technologies to prepare liposomes and recent advancements in liposome researches.…”