Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Molecules. 2021 Mar 13;26(6):1589. doi: 10.3390/molecules26061589.
Lecithins of different origins and compositions were used for the liposomal encapsulation of carvacrol within the framework of the development of active films for food packaging. Liposomes were incorporated into aqueous polymeric solutions from fully (F) and partially (P) hydrolysed Poly (vinyl alcohol) (PVA) to obtain the films by casting. The particle size distribution and ζ-potential of the liposomal suspensions, as well as their stability over time, were evaluated. Liposomal stability during film formation was analysed through the carvacrol retention in the dried film and the film microstructure. Subtle variations in the size distributions of liposomes from different lecithins were observed. However, the absolute values of the ζ-potential were higher (-52, -57 mV) for soy lecithin (SL) liposomes, followed by those of soy lecithin enriched with phosphatidylcholine (SL-PC) (-43, -50 mV) and sunflower lecithin (SFL) (-33, -38 mV). No significant changes in the liposomal properties were observed during the study period. Lyotropic mesomorphism of lipid associations and carvacrol leakage occurred to differing extents during the film drying step, depending on the membrane lipid composition and surface charge. Liposomes obtained with SL-PC were the most effective at maintaining the stability of carvacrol emulsion during film formation, which led to the greatest carvacrol retention in the films, whereas SFL gave rise to the least stable system and the highest carvacrol losses. P-PVA was less sensitive to the emulsion destabilisation due to its greater bonding capacity with carvacrol. Therefore, P-PVA with carvacrol-loaded SL-PC liposomes has great potential to produce active films for food packaging applications.
不同来源和组成的卵磷脂被用于在开发用于食品包装的活性膜的框架内包封香芹酚制成脂质体。将脂质体掺入完全（F）和部分（P）水解的聚乙烯醇（PVA）的水性聚合物溶液中，通过浇铸获得膜。评估了脂质体悬浮液的粒径分布和 ζ-电位及其随时间的稳定性。通过香芹酚在干燥膜中的保留和膜微结构分析了在成膜过程中脂质体的稳定性。观察到不同卵磷脂的脂质体的粒径分布存在细微差异。然而，大豆卵磷脂（SL）脂质体的 ζ-电位绝对值较高（-52，-57 mV），其次是富含卵磷脂的大豆卵磷脂（SL-PC）（-43，-50 mV）和葵花卵磷脂（SFL）（-33，-38 mV）。在研究期间，脂质体的性质没有发生显著变化。在膜干燥步骤中，取决于膜脂质组成和表面电荷，脂质体的溶致各向同性和香芹酚泄漏发生了不同程度的变化。用 SL-PC 获得的脂质体在形成膜的过程中最有效地保持香芹酚乳液的稳定性，从而导致膜中香芹酚保留量最大，而 SFL 则导致最不稳定的体系和最大的香芹酚损失。由于与香芹酚的结合能力更强，P-PVA 对乳液的不稳定性不太敏感。因此，具有负载有香芹酚的 SL-PC 脂质体的 P-PVA 具有很大的潜力可用于生产用于食品包装应用的活性膜。
