Saroglu Oznur, Karakas Canan Yagmur, Yildirim Rusen Metin, Erdem Ozge, Karasu Salih, Sagdic Osman, Karadag Ayse
Food Eng. Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, 34210 Istanbul, Turkiye.
Altiparmak Gıda San, ve Tic. A.S. Balparmak R&D Center, Istanbul, Turkiye.
Int J Biol Macromol. 2025 Apr;300:140323. doi: 10.1016/j.ijbiomac.2025.140323. Epub 2025 Jan 24.
Liposomes are gaining interest in food and pharmaceutical applications due to their biocompatibility and non-toxicity. However, they suffer from low colloidal stability, leakage of encapsulated substances, and poor resistance to intestinal digestive conditions. To address these issues, propolis extract (PE) was encapsulated within a hybrid system combining liposomes and hydrogels. PE encapsulated in phosphatidylcholine liposome formulations incorporated with two different food additives: polyethylene sorbitan monooleate (T80) and ammonium phosphatide (AMP) was embedded in xanthan gum-salep hydrogels. The embedded liposomes protected their structure and did not change the flow behaviour of the hydrogels. AMP-liposomal gels exhibited a stronger solid character. The mucoadhesiveness of liposomal gels was mostly governed by the higher xanthan gum ratio, while PE loading also yielded higher mucoadhesiveness. The bioaccessibility (BI%) of the phenolic compounds ranged from 10.13 to 582.75 % in the liposomal gel. The proposed hybrid encapsulation method not only provided enhanced solubility to hydrophobic PE but also protected its phenolic compounds against simulated digestion conditions. Moreover, converting aqueous liposomes into gel structures would also expand their application range in various functional food formulations.
由于具有生物相容性和无毒性，脂质体在食品和制药应用中越来越受到关注。然而，它们存在胶体稳定性低、包封物质泄漏以及对肠道消化条件抵抗力差等问题。为了解决这些问题，将蜂胶提取物（PE）包裹在脂质体和水凝胶相结合的混合体系中。将包裹在含有两种不同食品添加剂（聚山梨醇酯80（T80）和磷脂铵（AMP））的磷脂酰胆碱脂质体制剂中的PE嵌入黄原胶-萨利普水凝胶中。嵌入的脂质体保护了它们的结构，并且没有改变水凝胶的流动行为。AMP脂质体凝胶表现出更强的固体特性。脂质体凝胶的粘膜粘附性主要由较高的黄原胶比例决定，而PE负载量也产生了较高的粘膜粘附性。脂质体凝胶中酚类化合物的生物可及性（BI%）范围为10.13%至582.75%。所提出的混合包封方法不仅提高了疏水性PE的溶解度，还保护其酚类化合物免受模拟消化条件的影响。此外，将水性脂质体转化为凝胶结构也将扩大其在各种功能性食品配方中的应用范围。
