Nanoliposomal carriers for improvement the bioavailability of high – valued phenolic compounds of pistachio green hull extract. (1st April 2017)

• Record Type: Journal Article
• Authors: Rafiee, Zahra; Barzegar, Mohsen; Sahari, Mohammad Ali; Maherani, Behnoush
• Is Part Of: Food chemistry. Volume 220(2017)
• Page Start: 115
• Page End: 122
• Publication Date: 2017-04-01
• Subjects: Pistachio green hull -- Phenolic compounds -- Lecithin -- Nanoliposome -- Physiochemical characteristics -- Stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.09.207
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SPE could properly purify pistachio green hull extract (PGHE). Phenolic compounds of PGHE successfully were incorporated into nanoliposomes. Phenolic compounds increased phase transition temperature ( Tc ) of nanoliposomes. Oxidative stability of nanoliposomes enhanced by adding of phenolic compounds. Nanoliposomes were significantly stable during storage. Abstract: In present study, nanoliposomes were prepared by thin hydration method with different concentrations of phenolic compounds (500, 750 and 1000 ppm) of pure extract and lecithin (1, 2 and 3% w/w) and characterized by considering the particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and morphology. The results showed that nanoliposome (90.39–103.78 nm) had negative surface charge varied from −51.5 ± 0.9 to −40.2 ± 0.2 mV with a narrow size distribution (PDI ≈ 0.069–0.123). Nanoliposomes composed of 1% lecithin with 1000 ppm of phenolic compounds had the highest EE (52.93%). The FTIR analysis indicated the formation of hydrogen bonds between the polar zone of phospholipid and the OH groups of phenolic compounds. Phenolic compounds also increased phase transition temperature ( Tc ) of nanoliposomes (2.01–7.24 °C). Moreover, nanoliposomes had considerable stability during storage. Consequently, liposome is an efficient carrier for protection and improving PGHE biofunctional actives in foodstuffs.