Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions

Yang, Tao; Liu, Chang; Zheng, Yan; Liu, Tristan C; Li, Kexin; Liu, Jianguo; Liu, Yaowei; Zhou, Peng

doi:10.1016/j.fbio.2023.102519

Cited by 9 publications

(2 citation statements)

References 48 publications

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“…Due to a lower amount of hydroxyl group (3 -OH groups) in its molecular structure, AP was previously found to have a higher heat stability than luteolin (4 -OH groups) (Liu et al, 2019;Fu et al, 2021). The heat degradation of AP may become noticeable when heating is prolonged beyond 30 min, based on previous findings (Hostetler et al, 2012;Yin et al, 2023). The AP retention did not differ between both samples across all the tested temperatures except at 130 °C, where the unencapsulated AP had a slightly higher AP retention than SCAL (Fig.…”

Section: Effect Of Heatmentioning

confidence: 98%

“…Encapsulation has been a promising approach to improve the solubility and bioavailability of hydrophobic compounds. Several encapsulation methods for AP have been reported for foods, such as liposomal carriers (Paini et al, 2015;Zhang et al, 2020), pickering emulsions (Ge et al, 2022), whey protein isolate (Hong et al, 2022), zein-whey protein isolate-carboxymethyl cellulose complex (Liu et al, 2022) and cyclodextrinbased organic frameworks (Yin et al, 2023). It is known that liposomes, which are phospholipid-based vesicles that resemble biological cell membranes, are potential carriers for delivering hydrophobic compounds in foods due to their amphiphilicity (Premathilaka et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability

Ang,

Thoo,

Siow

2024

Int J of Food Sci Tech

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SummaryApigenin (AP) is a natural flavonoid with multiple health benefits that can be used in functional foods. However, the hydrophobicity and poor aqueous solubility of AP have hindered its food application. With ethanol injection and spray drying, encapsulated AP in dried chitosan‐coated liposomes could be promising in delivering AP via foods. By comparing with the unencapsulated AP, this study examined the potential of spray‐dried chitosan‐coated apigenin liposomes (SCAL) in preserving the AP content and antioxidant capacity against food‐related heat, pH, light, oxygen and salt conditions. The moisture sorption isotherms and storage stability of SCAL were also investigated. The results show that the encapsulated AP in SCAL had better stability against pH (pH 2, pH 4, pH 6 and pH 7), light, oxygen and salt stress (0.1, 0.3 and 0.5 M NaCl) than the unencapsulated AP. The limits of relative humidity (RH) for SCAL storage were found to be <50% at 25 °C, <60% at 35 °C and <70% at 45 °C. SCAL could preserve AP over 90 days in room (86.55–95.42%) and chilled (91.54–95.79%) conditions. These findings suggest the potential of spray‐dried chitosan‐coated liposomes in improving the stability of AP, hence SCAL is promising for delivering AP in functional foods.

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Section: Effect Of Heatmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%