International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
J Food Biochem. 2021 Dec;45(12):e14012. doi: 10.1111/jfbc.14012. Epub 2021 Nov 19.
Betel leaf ethanolic extract (BLEE), which was dechlorophyllized by sedimentation process was loaded in liposomes at 1 and 2% (w/v) concentrations using two different methods, namely thin film hydration (TF) and ethanol injection (EI) methods. Liposomes loaded with 1% BLEE and prepared by TF method (BLEE/L-T1) had the smallest particle size and paler color than BLEE/L-E1, BLEE/L-E2, and BLEE/L-T2 (p < .05). BLEE/L-T1 also showed strong stability as judged by its lowest zeta potential and polydispersity index. The highest encapsulation efficiency (EE) and lowest releasing efficiency (RE) were also found with BLEE/L-T1. No significant difference (p > .05) in the antioxidant activities was detected between the BLEE-loaded liposomes and BLEE solutions, indicating that encapsulation had no adverse effect on BLEE antioxidant potency. BLEE/L-T1 showed higher antioxidant stability than unencapsulated BLEE at the equivalent amount based on EE (BLEE/U-T1) during in vitro gastrointestinal tract digestion system. Therefore, BLEE/L-T1 could be an efficient delivery system for improving stability of antioxidant activities of BLEE. PRACTICAL APPLICATIONS: Despite the many benefits of betel leaf ethanolic extract, it still has some distinctive odor and slightly greenish color as well as instability induced by environment factors, which can limit applications in foods. Encapsulation of the betel extract in liposomes can be a good approach to mask its undesirable color and odor and to augment its antioxidant stability. Liposomal technology can be used to load betel leaf extract. However, different methods have been implemented to prepare liposomes that exhibit varying encapsulation efficacy as well as bioactivities. Thin film hydration method was shown to yield the liposome with better physical characteristics, higher encapsulation efficiency, slower release, and higher antioxidant stability than the ethanol injection method. Therefore, the thin film hydration method could be adopted to prepare stable liposomes loaded with betel leaf extract that possess antioxidant activity suitable for food applications.
将通过沉淀法脱除叶绿素的胡椒科植物叶乙醇提取物（BLEE）以 1%和 2%（w/v）的浓度载入脂质体中，采用两种不同的方法，即薄膜水化（TF）和乙醇注入（EI）法。与 BLEE/L-E1、BLEE/L-E2 和 BLEE/L-T2 相比，用 TF 法制备的负载 1%BLEE 的脂质体（BLEE/L-T1）粒径最小，颜色最浅（p<0.05）。BLEE/L-T1 的 zeta 电位和多分散指数最低，表明其稳定性最强。BLEE/L-T1 的包封效率（EE）最高，释放效率（RE）最低。负载 BLEE 的脂质体与 BLEE 溶液的抗氧化活性无显著差异（p>0.05），表明包封对 BLEE 的抗氧化能力没有不利影响。在体外胃肠道消化系统中，基于 EE（BLEE/U-T1），与未包封的 BLEE 相比，负载 BLEE 的脂质体 BLEE/L-T1 显示出更高的抗氧化稳定性。因此，在胃肠道消化过程中，BLEE/L-T1 可以作为一种有效的传递系统，提高 BLEE 抗氧化活性的稳定性。 实际应用：尽管胡椒科植物叶乙醇提取物有许多益处，但它仍然具有独特的气味和略带绿色的颜色，并且由于环境因素的影响而不稳定，这可能限制了其在食品中的应用。将胡椒提取物包封在脂质体中可以掩盖其不良颜色和气味，并增强其抗氧化稳定性。脂质体技术可用于负载胡椒科植物叶提取物。然而，为了制备具有不同包封效率和生物活性的脂质体，已经实施了不同的方法。与乙醇注入法相比，薄膜水化法制备的脂质体具有更好的物理特性、更高的包封效率、更慢的释放速度和更高的抗氧化稳定性。因此，薄膜水化法可用于制备具有抗氧化活性、适合食品应用的稳定负载胡椒科植物叶提取物的脂质体。
