Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability. (1st August 2023)

• Record Type: Journal Article
• Authors: Lv, Ji-Min; Ismail, Balarabe B.; Ye, Xing-Qian; Zhang, Xia-Yan; Gu, Ye; Chen, Jian-Chu
• Is Part Of: Food chemistry. Volume 416(2023)
• Publication Date: 2023-08-01
• Subjects: Purified kiwi leaves proanthocyanidins -- Ultrasonication -- Nanoliposomes -- Biostability -- In vitro digestion -- Bioavailability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135794
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Proanthocyanidins were nanoencapsulated by lecithin using ultrasonic technology. Optimal parameters were power (270 W), time (5 min), 5% (w/v) lecithin and pH = 3.2. Ultrasound significantly improved the stability and homogeneity of nanoliposomes. 200% increased bioaccessibility of proanthocyanidins after nanoencapsulation. Nanoliposomes significantly improved the controlled release of proanthocyanidins. Abstract: The poor biostability and bioavailability of proanthocyanidins limit their application. In this study, it was hypothesized that encapsulation in lecithin-based nanoliposomes using ultrasonic technology improves the above properties. Based on preliminary experiments, the effects of lecithin mass ratio (1–9%, wt.), pH (3.2–6.8), ultrasonic power (0–540 W), and time (0–10 min) on biostability and bioavailability of purified kiwi leaves proanthocyanidins (PKLPs) were determined. Nanoliposomes prepared optimally with lecithin (5%, wt.), pH = 3.2, ultrasonic power (270 W), and time (5 min) demonstrated a significantly ( p < 0.05) improved physicochemical stability, homogeneity, and high encapsulation efficiency (73.84%) relative to control. The PKLPs bioaccessibility during in vitro digestion increased by 2.28–3.07-fold, with a remarkable sustained release and delivery to the small intestine. Similar results were obtained by in vivo analyses, showing over 200% increase in PKLPs bioaccessibility compared to the control. Thus, PKLPs-loaded nanoliposomes are promising candidates for foods and supplements for novel applications.