Jara-Quijada Erick, Pérez-Won Mario, Tabilo-Munizaga Gipsy, Lemus-Mondaca Roberto, González-Cavieres Luis, Palma-Acevedo Anais, Herrera-Lavados Carolina
Department of Food Engineering, Faculty of Health Sciences and Food, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile.
Department of Food Science and Chemical Technology, Faculty of Chemical Sciences and Pharmaceutical, Universidad de Chile, St. Dr. Carlos Lorca 964, Independencia, Santiago RM Chile.
Food Bioproc Tech. 2023 Jun 9:1-13. doi: 10.1007/s11947-023-03136-8.
This study aimed to increase the encapsulation efficiency (EE%) of liposomes loaded with green tea polyphenols (GTP), by optimizing with response surface methodology (RSM), characterizing the obtained particles, and modeling their release under conventional heating and pulsed electric fields. GTP-loaded liposomes were prepared under conditions of Lecithin/Tween 80 (4:1, 1:1, and 1:4), cholesterol (0, 30, and 50%), and chitosan as coating (0, 0.05, and 0.1%). Particles were characterized by size, polydispersity index, -potential, electrical conductivity, and optical microscopy. The release kinetics was modeled at a temperature of 60 °C and an electric field of 5.88 kV/cm. The optimal manufacturing conditions of GTP liposomes (ratio of lecithin/Tween 80 of 1:1, cholesterol 50%, and chitosan 0.1%) showed an EE% of 60.89% with a particle diameter of 513.75 nm, polydispersity index of 0.21, -potential of 33.67 mV, and electrical conductivity of 0.14 mS/cm. Optical microscopy verified layering in the liposomes. The kinetic study revealed that the samples with chitosan were more stable to conventional heating, and those with higher cholesterol content were more stable to pulsed electric fields. However, in both treatments, the model with the best fit was the Peppas model. The results of the study allow us to give an indication of the knowledge of the behavior of liposomes under conditions of thermal and non-thermal treatments, helping the development of new functional ingredients based on liposomes for processed foods.
本研究旨在通过响应面法（RSM）进行优化，表征所得颗粒，并模拟其在传统加热和脉冲电场下的释放情况，以提高负载绿茶多酚（GTP）的脂质体的包封效率（EE%）。在卵磷脂/吐温80（4:1、1:1和1:4）、胆固醇（0%、30%和50%）以及壳聚糖作为包衣（0%、0.05%和0.1%）的条件下制备负载GTP的脂质体。通过粒径、多分散指数、ζ电位、电导率和光学显微镜对颗粒进行表征。在60℃温度和5.88 kV/cm电场下对释放动力学进行建模。GTP脂质体的最佳制备条件（卵磷脂/吐温80比例为1:1、胆固醇50%和壳聚糖0.1%）显示EE%为60.89%，粒径为513.75 nm，多分散指数为0.21，ζ电位为33.67 mV，电导率为0.14 mS/cm。光学显微镜证实脂质体中有分层现象。动力学研究表明，含壳聚糖的样品对传统加热更稳定，而胆固醇含量较高的样品对脉冲电场更稳定。然而，在两种处理中，拟合度最佳的模型都是Peppas模型。该研究结果使我们能够了解脂质体在热处理和非热处理条件下的行为，有助于开发基于脂质体的新型加工食品功能成分。
