Micheletto Yasmine Miguel Serafini, Jesus Brenda Vieira de, Peres Gisele Louro, Pinto Vânia Zanella
Engenharia de Alimentos, Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, BR 158 km 405, Caixa Postal 106, Laranjeiras do Sul 89815-899, PR, Brazil.
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTAL), Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, BR 158 km 405, Caixa Postal 106, Laranjeiras do Sul 89815-899, PR, Brazil.
Plants (Basel). 2025 Apr 28;14(9):1325. doi: 10.3390/plants14091325.
Lipid vesicles, liposomes and phytosomes have been gaining significant attention in various applications for phytochemical preservation. Furthermore, yerba mate () contains a high content of bioactive compounds with functional properties; however, its liquid extract exhibits limited stability. For the first time, lipid vesicles containing yerba mate extract were produced and characterized. They were prepared using pure or purified phosphatidylcholine (PC) and n-hexane as a solvent via the reverse phase evaporation method. Their characterization was conducted using Fourier transform infrared spectroscopy (FTIR), UV-vis spectroscopy, Zeta potential (PZ), and dynamic light scattering (DLS). The decrease or absence of FTIR bands and UV-vis absorbance (325 nm) from the yerba mate extract suggests the successful dispersion of yerba mate extract in the liposome membrane, ensuring its encapsulation or complexation. Additionally, the size of lipid vesicles decreased from 625.1 nm to 440.5 nm (pure PC) and from 690.0 nm to 518.6 nm (purified PC) after the addition of yerba mate extract PZ values showed a slight change in all vesicles enhancing colloidal stability. This, combined with the reduction observed in DLS, suggests membrane reorganization, leading to the formation of unilamellar liposomes. Our observations indicate the possible formation of phytosomes, although additional studies are necessary to confirm this mechanism.
脂质体、脂质小球和植物脂质体在植物化学物质保存的各种应用中受到了广泛关注。此外，马黛茶（）含有大量具有功能特性的生物活性化合物；然而，其液体提取物的稳定性有限。首次制备并表征了含有马黛茶提取物的脂质体。它们是通过反相蒸发法，使用纯的或纯化的磷脂酰胆碱（PC）和正己烷作为溶剂制备的。使用傅里叶变换红外光谱（FTIR）、紫外可见光谱、zeta电位（PZ）和动态光散射（DLS）对其进行表征。马黛茶提取物的FTIR谱带和紫外可见吸光度（325nm）的降低或消失表明马黛茶提取物成功分散在脂质体膜中，确保了其包封或络合。此外，添加马黛茶提取物后，脂质体的尺寸从625.1nm减小到440.5nm（纯PC），从690.0nm减小到518.6nm（纯化PC），PZ值在所有脂质体中都有轻微变化，增强了胶体稳定性。这与DLS中观察到的减小相结合，表明膜发生了重组，导致形成了单层脂质体。我们的观察结果表明可能形成了植物脂质体，尽管还需要进一步的研究来证实这一机制。
