Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Food Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, China.
Molecules. 2022 Feb 10;27(4):1193. doi: 10.3390/molecules27041193.
In order to address the poor stability of the betacyanins from red pitaya (, HP), which are considered as good sources of natural colorant, liposomal-encapsulation technique was applied in this study. Thin-layer dispersion method was employed to prepare HP betacyacnin liposomes (HPBL). The formulation parameters for HPBL were optimized, and the characteristics, stability, and release profile of HPBL in in vitro gastrointestinal systems were evaluated.Results showed that an HP betacyanin encapsulation efficiency of 93.43 ± 0.11% was obtained after formulation optimization. The HPBL exhibited a narrow size distribution of particle within a nanometer range and a strong electronegative ζ-potential. By liposomal encapsulation, storage stability of HP betacyanin was significantly enhanced in different storage temperatures. When the environmental pH ranged from 4.3-7.0, around 80% of HP betacyanins were preserved on Day 21 with the liposomal protection. The loss of 2,2'-Diphenyl-picrylhydrazyl (DPPH) scavenging activity and color deterioration of HPBL were developed in accordance with the degradation of HP betacyanins during storage. In in vitro gastrointestinal digestion study, with the protection of liposome, the retention rates of HP betacyanins in vitro were enhanced by 14% and 40% for gastric and intestinal digestion, respectively.This study suggested that liposomal encapsulation was an effective approach to stabilize HP betacyanins during storage and gastrointestinal digestion, but further investigations were needed to better optimize the liposomal formulation and understand the complex liposomal system.
为了解决火龙果红色素（HP）中甜菜红素稳定性差的问题，本研究应用了脂质体包封技术。采用薄层分散法制备 HP 甜菜红素脂质体（HPBL）。对 HPBL 的处方参数进行了优化，并评价了 HPBL 在体外胃肠道系统中的特性、稳定性和释放特性。结果表明，经过处方优化，可获得 93.43±0.11%的 HP 甜菜红素包封效率。HPBL 粒径分布窄，在纳米范围内，且具有较强的负 ζ 电位。通过脂质体包封，可显著提高 HP 甜菜红素在不同储存温度下的储存稳定性。当环境 pH 值在 4.3-7.0 范围内时，脂质体保护下，HP 甜菜红素在第 21 天可保留约 80%。脂质体保护下，HPBL 的 2,2'-二苯基-1-苦肼基（DPPH）清除活性和颜色劣化损失与 HP 甜菜红素的降解相一致。在体外胃肠道消化研究中，通过脂质体的保护，HP 甜菜红素在体外胃和肠消化中的保留率分别提高了 14%和 40%。本研究表明，脂质体包封是一种在储存和胃肠道消化过程中稳定 HP 甜菜红素的有效方法，但需要进一步研究以更好地优化脂质体配方并了解复杂的脂质体系统。
