Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films

A. Silva-Weiss, M. Quilaqueo, O. Venegas, M. Ahumada, W. Silva, F. Osorio, B. Giménez

Research output: Contribution to journalArticle

  • 1 Citations

Abstract

Quercetin and rutin were encapsulated in liposomes based on dipalmitoyl lecithin. The effect of liposomal formulation stage for flavonol incorporation and the size-reducing method on encapsulation efficiency (EE) of flavonols and physical properties of liposomes were evaluated. In addition, the release mechanism and kinetics of polyphenols from carboxymethyl cellulose edible films were studied through modeling and simulation equations. When flavonols were incorporated during the phospholipid film formation stage, low polydispersity index (0.32 and 0.20) and high EE (88.9 and 74.1%) of quercetin and rutin, respectively, were obtained. Sonication gave liposomes with higher zeta potential (36.9–42.4 mV) than extrusion (13.3–17.1 mV), and quercetin-loaded liposomes were the most stable during 21 days of storage. In CMC films, diffusion coefficients of flavonols were higher for non-encapsulated flavonols than encapsulated flavonols. The release of non-encapsulated quercetin and rutin from CMC films was 25% and 24% higher than in the case of encapsulated quercetin and rutin at day 21. The released mechanism agreed with Fickian diffusion for encapsulated and non-encapsulated quercetin, whereas the release mechanism of encapsulated and non-encapsulated rutin agreed with non-Fickian diffusion. These results highlight the relevance of using liposomes as encapsulation technology, able to preserve polyphenols and control their release in the design of edible films with antioxidant activity for improving food shelf life. © 2018 Elsevier Ltd
LanguageEnglish
Pages165-173
Number of pages9
JournalJournal of Food Engineering
Volume224
DOIs
Publication statusPublished - 2018

Fingerprint

Rutin
Carboxymethylcellulose Sodium
edible films
Lecithins
carboxymethylcellulose
Quercetin
rutin
Flavonols
flavonols
Liposomes
phosphatidylcholines
quercetin
kinetics
encapsulation
films (materials)
Polyphenols
polyphenols
Food Storage
Sonication
extrusion

Keywords

  • Controlled release
  • Edible film
  • Encapsulation
  • Flavonol
  • Physical stability
  • Alcohols
  • Cellulose
  • Cellulose films
  • Diffusion
  • Diffusion in solids
  • Lecithin
  • Liposomes
  • Phenols
  • Phospholipids
  • Anti-oxidant activities
  • Carboxy-methyl cellulose
  • Edible films
  • Encapsulation efficiency
  • Encapsulation technology
  • Flavonoids

Cite this

Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films. / Silva-Weiss, A.; Quilaqueo, M.; Venegas, O.; Ahumada, M.; Silva, W.; Osorio, F.; Giménez, B.

In: Journal of Food Engineering, Vol. 224, 2018, p. 165-173.

Research output: Contribution to journalArticle

Silva-Weiss, A. ; Quilaqueo, M. ; Venegas, O. ; Ahumada, M. ; Silva, W. ; Osorio, F. ; Giménez, B. / Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films. In: Journal of Food Engineering. 2018 ; Vol. 224. pp. 165-173.
@article{05e09692a788426e9c21d8d8e8393d5a,
title = "Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films",
abstract = "Quercetin and rutin were encapsulated in liposomes based on dipalmitoyl lecithin. The effect of liposomal formulation stage for flavonol incorporation and the size-reducing method on encapsulation efficiency (EE) of flavonols and physical properties of liposomes were evaluated. In addition, the release mechanism and kinetics of polyphenols from carboxymethyl cellulose edible films were studied through modeling and simulation equations. When flavonols were incorporated during the phospholipid film formation stage, low polydispersity index (0.32 and 0.20) and high EE (88.9 and 74.1{\%}) of quercetin and rutin, respectively, were obtained. Sonication gave liposomes with higher zeta potential (36.9–42.4 mV) than extrusion (13.3–17.1 mV), and quercetin-loaded liposomes were the most stable during 21 days of storage. In CMC films, diffusion coefficients of flavonols were higher for non-encapsulated flavonols than encapsulated flavonols. The release of non-encapsulated quercetin and rutin from CMC films was 25{\%} and 24{\%} higher than in the case of encapsulated quercetin and rutin at day 21. The released mechanism agreed with Fickian diffusion for encapsulated and non-encapsulated quercetin, whereas the release mechanism of encapsulated and non-encapsulated rutin agreed with non-Fickian diffusion. These results highlight the relevance of using liposomes as encapsulation technology, able to preserve polyphenols and control their release in the design of edible films with antioxidant activity for improving food shelf life. {\circledC} 2018 Elsevier Ltd",
keywords = "Controlled release, Edible film, Encapsulation, Flavonol, Physical stability, Alcohols, Cellulose, Cellulose films, Diffusion, Diffusion in solids, Lecithin, Liposomes, Phenols, Phospholipids, Anti-oxidant activities, Carboxy-methyl cellulose, Edible films, Encapsulation efficiency, Encapsulation technology, Flavonoids",
author = "A. Silva-Weiss and M. Quilaqueo and O. Venegas and M. Ahumada and W. Silva and F. Osorio and B. Gim{\'e}nez",
note = "Export Date: 18 April 2018 CODEN: JFOED Correspondence Address: Silva-Weiss, A.; Department of Food Science and Technology, Technological Faculty, Universidad de Santiago de ChileChile; email: andrea.silva@usach.cl Funding details: 11140509, FONDECYT, Fondo Nacional de Desarrollo Cient{\'i}fico y Tecnol{\'o}gico Funding details: CONICYT, Consejo Nacional de Innovaci{\'o}n, Ciencia y Tecnolog{\'i}a Funding text: This work was financially supported by The National Fund for Scientific and Technological Development , FONDECYT project No. 11140509 (CONICYT – Chile) and DICYT-USACH . References: Alavi, S., Haeri, A., Dadashzadeh, S., Utilization of chitosan-caged liposomes to push the boundaries of therapeutic delivery (2017) Carbohydr. Polym., 157, pp. 991-1012; Babazadeh, A., Ghanbarzadeh, B., Hamishehkar, H., Phosphatidylcholine-rutin complex as a potential nanocarrier for food applications (2017) Journal of Functional Foods, 33, pp. 134-141. , https://doi.org/10.1016/j.jff.2017.03.038; Bangham, A.D., Standish, M.M., Watkins, J.C., Diffusion of univalent ions across the lamellae of swollen phospholipids (1965) J. Mol. Biol., 13, pp. 238-252; Bonilla, J., Atar{\'e}s, L., Vargas, M., Chiralt, A., Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations (2012) J. Food Eng., 110 (2), pp. 208-213. , https://doi.org/10.1016/j.jfoodeng.2011.05.034; Cadena, P., Pereira, M., Cordeiro, R., Cavalcanti, I., Barros, B., Pimentel, M.C., Lima, J.L., Santos-Magalh{\~a}es, N., Nanoencapsulation of quercetin and resveratrol into elastic liposomes (2013) Biochim. Biophys. Acta, 1828 (2), pp. 309-316. , https://doi.org/10.1016/j.bbamem.2012.10.022; Chessa, M., Caddeo, C., Manconi, D.V.M., Sinico, C., Fadda, A.M., Effect of penetration enhancer containing vesicles on the percutaneous delivery of quercetin through new born pig skin (2011) Pharmaceutics, 3 (3), pp. 497-509; Chibowski, E., Szczes´, A., Zeta potential and surface charge of DPPC and DOPC liposomes in the presence of PLC enzyme (2016) Adsorption, 22 (4-6), pp. 755-765. , https://doi.org/10.1007/s10450-016-9767-z; Crank, J., The Mathematics of Diffusion (1975), p. 47. , second ed. Oxford University Press Oxford, UK; Emami, S., Azadmard-Damirchi, S., Peighambardoust, S.H., Valizadeh, H., Hesari, J., Liposomes as carrier vehicles for functional compounds in food sector (2016) J. Exp. Nanosci., 11, pp. 2-23. , https://doi.org/10.1080/17458080.2016.1148273; EU, Commission Regulation (EU) No 10/2011 of 14 January 2011 on Plastic Materials and Articles Intended to Come in Contact with Food (2011), Official Journal of the European Commission; Fang, Z., Bhandari, B., Encapsulation of polyphenols – a review (2010) Trends Food Sci. Technol., 21 (10), pp. 510-523. , https://doi.org/10.1016/j.tifs.2010.08.003; Goniotaki, M., Hatziantoniou, S., Dimas, K., Wagner, M., Demetzos, C., Encapsulation of naturally occurring flavonoids into liposomes: physicochemical properties and biological activity against human cancer cell lines (2004) J. Pharm. Pharmacol., 56 (10), pp. 1217-1224. , https://doi.org/10.1211/0022357044382; Guo, Y., Shen, L.-X., Lu, Y.-F., Li, H.-Y., Min, K., Li, L.-F., Yu, C.-Y., Zheng, X., Preparation of rutin-liposome drug delivery systems an evaluation on their in vitro antioxidant activity (2016) Chinese Herbal Medicines, 8 (4), pp. 371-375. , https://doi.org/10.1016/S1674-6384(16)60065-5; Hidalgo, M., S{\'a}nchez-Moreno, C., Pascual-Teresa, S., Flavonoid-flavonoid interaction and its effect on their antioxidant activity (2010) Food Chem., 121 (3), pp. 691-696. , https://doi.org/10.1016/j.foodchem.2009.12.097; Hou, Z., Li, Y., Huang, Y., Zhou, C., Lin, J., Wang, Y., Cui, F., Zhang, Q., Phytosomes loaded with mitomycin C–soybean phosphatidylcholine complex developed for drug delivery (2013) Mol. Pharm., 10 (1), pp. 90-101; Kerdudo, A., Dingas, A., Fernandez, X., Faure, C., Encapsulation of rutin and naringenin in multilamellar vesicles for optimum antioxidant activity (2014) Food Chem., 159, pp. 12-19; Mignet, N., Seguin, J., Chabot, G.G., Bioavailability of polyphenol liposomes: a challenge ahead (2013) Pharmaceutics, 5 (3), pp. 457-471. , http://doi.org/10.3390/pharmaceutics5030457; Moalin, M., van Strijdonck, G.P., Beckers, M., Hagemen, G., Borm, P.J., Bast, A., Haenen, G.R., A planar conformation and the hydroxyl groups in the B and C rings play A pivotal role in the antioxidant capacity of quercetin and quercetin derivatives (2011) Molecules, 16 (11), pp. 9636-9650. , https://doi.org/10.3390/molecules1611963; Munin, A., Edwards-L{\'e}vy, F., Encapsulation of natural polyphenolic compounds: a review (2011) Pharmaceutics, 3 (4), pp. 793-829; Nii, T., Ishii, F., Encapsulation efficiency of water-soluble and insoluble drugs in liposomes prepared by the microencapsulation vesicle method (2005) Int. J. Pharm., 298 (1), pp. 198-205. , https://doi.org/10.1016/j.ijpharm.2005.04.029; Olilla, F., Halling, K., Vuorela, P., Vuorela, H., Slotte, P., Characterization of flavonoid-biomembrane interactions (2002) Arch. Biochem. Biophys., 399 (1), pp. 103-108. , https://doi.org/10.1006/abbi.2001.2759; Park, S., Lee, M., Kim, S., Yu, E., Preparation of quercetin and rutin loaded ceramide liposomes and drug releasing effect in liposome in hydrogel complex system (2013) Biochem. Biophys. Res. Commun., 435 (3), pp. 361-366. , https://doi.org/10.1016/j.bbrc.2013.04.093; Pawlikowska-Pawlęga, B., Dziubińska, H., Kr{\'o}l, E., Trębacz, K., Jarosz-Wilkołazka, A., Paduch, R., Gawron, A., Gruszecki, W., Characteristics of quercetin interactions with liposomal and vacuolar membranes (2014) Biochim. Biophys. Acta, 1838 (1), pp. 254-265. , https://doi.org/10.1016/j.bbamem.2013.08.014; Pinilla, C.M.B., Caciano Pelayo Zapata Nore{\~n}a, S.P.Z., Brandelli, A., Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk (2017) Food Chem., 220, pp. 470-476. , https://doi.org/10.1016/j.foodchem.2016.10.027; Pravilović, R., Radunović, V., Bošković-Vragolović, N., Bugarski, B., Pjanović, R., The influence of membrane composition on the release of polyphenols from liposomes (2015) Hem. Ind./Chem. Ind., 69 (4), pp. 347-353. , https://doi.org/10.2298/HEMIND140220060P; Quir{\'o}s-Sauceda, A.E., Ayala-Zavala, J.F., Olivas, G.I., Gonz{\'a}lez-Aguilar, G.A., Edible coatings as encapsulating matrices for bioactive compounds: a review (2014) J. Food Sci. Technol., 51 (9), pp. 1674-1685. , http://doi.org/10.1007/s13197-013-1246-x; Rashidinejad, A., John Birch, E., Sun-Waterhouse, D., Everett, D., Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese (2014) Food Chem., 156, pp. 176-183. , https://doi.org/10.1016/j.foodchem.2014.01.115; Ritger, P.L., Peppas, N.A., A simple equation for description of solute release I. Fickian and non-fickian release from non-swellable devices in the form of slabs, spheres, cylinders or discs (1987) J. Contr. Release, 5 (1), pp. 23-36; Rothwell, J., Day, A., Morgan, M., Experimental determination of octanol−water partition coefficients of quercetin and related flavonoids (2005) J. Agric. Food Chem., 53 (11), pp. 4355-4360; Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P.J.A., G{\'o}mez-Guill{\'e}n, M.C., Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract (2013) Food Hydrocolloids, 31 (2), pp. 458-466. , https://doi.org/10.1016/j.foodhyd.2012.11.028; Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P.J.A., G{\'o}mez-Guill{\'e}n, M.C., Natural additives in bioactive edible films and coatings: functionality and applications in foods (2013) Food Engineering Review, 5 (4), pp. 200-216. , https://doi.org/10.1007/s12393-013-9072-5; Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) Am. J. Enol. Vitic., 16, pp. 144-158; Sirk, T.W., Brown, E.F., Sum, A.K., Friedman, M., Molecular dynamics study on the biophysical interactions of seven green tea catechins with lipid bilayers of cell membranes (2008) J. Agric. Food Chem., 56 (17), pp. 7750-7758; Siripatrawan, U., Harte, B.R., Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract (2010) Food Hydrocolloids, 24 (8), pp. 770-775. , https://doi.org/10.1016/j.foodhyd.2010.04.003; Taylor, T.M., Weiss, J., Davidson, P.M., Bruce, B.D., Liposomal nanocapsules in food science and agriculture (2005) Crit. Rev. Food Sci. Nutr., 45 (7-8), pp. 587-605. , https://doi.org/10.1080/10408390591001135; Ulrih, N.P., Maričić, M., Ota, A., Šentjurc, M., Abram, V., Kaempferol and quercetin interactions with model lipid membranes (2015) Food Res. Int., 71, pp. 146-154. , https://doi.org/10.1016/j.foodres.2015.02.029; van Dijk, C., Driessen, A., Recourt, K., The uncoupling efficiency and affinity of flavonoids for vesicles (2000) Biochem. Pharmacol., 60 (11), pp. 1593-1600. , https://doi.org/10.1016/S0006-2952(00)00488-3; Zhang, S., Zhao, H., Study on flavonoid migration from active low-density polyethylene film into aqueous food simulants (2014) Food Chem., 157, pp. 45-50. , https://doi.org/10.1016/j.foodchem.2014.02.018",
year = "2018",
doi = "10.1016/j.jfoodeng.2018.01.001",
language = "English",
volume = "224",
pages = "165--173",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films

AU - Silva-Weiss, A.

AU - Quilaqueo, M.

AU - Venegas, O.

AU - Ahumada, M.

AU - Silva, W.

AU - Osorio, F.

AU - Giménez, B.

N1 - Export Date: 18 April 2018 CODEN: JFOED Correspondence Address: Silva-Weiss, A.; Department of Food Science and Technology, Technological Faculty, Universidad de Santiago de ChileChile; email: andrea.silva@usach.cl Funding details: 11140509, FONDECYT, Fondo Nacional de Desarrollo Científico y Tecnológico Funding details: CONICYT, Consejo Nacional de Innovación, Ciencia y Tecnología Funding text: This work was financially supported by The National Fund for Scientific and Technological Development , FONDECYT project No. 11140509 (CONICYT – Chile) and DICYT-USACH . References: Alavi, S., Haeri, A., Dadashzadeh, S., Utilization of chitosan-caged liposomes to push the boundaries of therapeutic delivery (2017) Carbohydr. Polym., 157, pp. 991-1012; Babazadeh, A., Ghanbarzadeh, B., Hamishehkar, H., Phosphatidylcholine-rutin complex as a potential nanocarrier for food applications (2017) Journal of Functional Foods, 33, pp. 134-141. , https://doi.org/10.1016/j.jff.2017.03.038; Bangham, A.D., Standish, M.M., Watkins, J.C., Diffusion of univalent ions across the lamellae of swollen phospholipids (1965) J. Mol. Biol., 13, pp. 238-252; Bonilla, J., Atarés, L., Vargas, M., Chiralt, A., Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations (2012) J. Food Eng., 110 (2), pp. 208-213. , https://doi.org/10.1016/j.jfoodeng.2011.05.034; Cadena, P., Pereira, M., Cordeiro, R., Cavalcanti, I., Barros, B., Pimentel, M.C., Lima, J.L., Santos-Magalhães, N., Nanoencapsulation of quercetin and resveratrol into elastic liposomes (2013) Biochim. Biophys. Acta, 1828 (2), pp. 309-316. , https://doi.org/10.1016/j.bbamem.2012.10.022; Chessa, M., Caddeo, C., Manconi, D.V.M., Sinico, C., Fadda, A.M., Effect of penetration enhancer containing vesicles on the percutaneous delivery of quercetin through new born pig skin (2011) Pharmaceutics, 3 (3), pp. 497-509; Chibowski, E., Szczes´, A., Zeta potential and surface charge of DPPC and DOPC liposomes in the presence of PLC enzyme (2016) Adsorption, 22 (4-6), pp. 755-765. , https://doi.org/10.1007/s10450-016-9767-z; Crank, J., The Mathematics of Diffusion (1975), p. 47. , second ed. Oxford University Press Oxford, UK; Emami, S., Azadmard-Damirchi, S., Peighambardoust, S.H., Valizadeh, H., Hesari, J., Liposomes as carrier vehicles for functional compounds in food sector (2016) J. Exp. Nanosci., 11, pp. 2-23. , https://doi.org/10.1080/17458080.2016.1148273; EU, Commission Regulation (EU) No 10/2011 of 14 January 2011 on Plastic Materials and Articles Intended to Come in Contact with Food (2011), Official Journal of the European Commission; Fang, Z., Bhandari, B., Encapsulation of polyphenols – a review (2010) Trends Food Sci. Technol., 21 (10), pp. 510-523. , https://doi.org/10.1016/j.tifs.2010.08.003; Goniotaki, M., Hatziantoniou, S., Dimas, K., Wagner, M., Demetzos, C., Encapsulation of naturally occurring flavonoids into liposomes: physicochemical properties and biological activity against human cancer cell lines (2004) J. Pharm. Pharmacol., 56 (10), pp. 1217-1224. , https://doi.org/10.1211/0022357044382; Guo, Y., Shen, L.-X., Lu, Y.-F., Li, H.-Y., Min, K., Li, L.-F., Yu, C.-Y., Zheng, X., Preparation of rutin-liposome drug delivery systems an evaluation on their in vitro antioxidant activity (2016) Chinese Herbal Medicines, 8 (4), pp. 371-375. , https://doi.org/10.1016/S1674-6384(16)60065-5; Hidalgo, M., Sánchez-Moreno, C., Pascual-Teresa, S., Flavonoid-flavonoid interaction and its effect on their antioxidant activity (2010) Food Chem., 121 (3), pp. 691-696. , https://doi.org/10.1016/j.foodchem.2009.12.097; Hou, Z., Li, Y., Huang, Y., Zhou, C., Lin, J., Wang, Y., Cui, F., Zhang, Q., Phytosomes loaded with mitomycin C–soybean phosphatidylcholine complex developed for drug delivery (2013) Mol. Pharm., 10 (1), pp. 90-101; Kerdudo, A., Dingas, A., Fernandez, X., Faure, C., Encapsulation of rutin and naringenin in multilamellar vesicles for optimum antioxidant activity (2014) Food Chem., 159, pp. 12-19; Mignet, N., Seguin, J., Chabot, G.G., Bioavailability of polyphenol liposomes: a challenge ahead (2013) Pharmaceutics, 5 (3), pp. 457-471. , http://doi.org/10.3390/pharmaceutics5030457; Moalin, M., van Strijdonck, G.P., Beckers, M., Hagemen, G., Borm, P.J., Bast, A., Haenen, G.R., A planar conformation and the hydroxyl groups in the B and C rings play A pivotal role in the antioxidant capacity of quercetin and quercetin derivatives (2011) Molecules, 16 (11), pp. 9636-9650. , https://doi.org/10.3390/molecules1611963; Munin, A., Edwards-Lévy, F., Encapsulation of natural polyphenolic compounds: a review (2011) Pharmaceutics, 3 (4), pp. 793-829; Nii, T., Ishii, F., Encapsulation efficiency of water-soluble and insoluble drugs in liposomes prepared by the microencapsulation vesicle method (2005) Int. J. Pharm., 298 (1), pp. 198-205. , https://doi.org/10.1016/j.ijpharm.2005.04.029; Olilla, F., Halling, K., Vuorela, P., Vuorela, H., Slotte, P., Characterization of flavonoid-biomembrane interactions (2002) Arch. Biochem. Biophys., 399 (1), pp. 103-108. , https://doi.org/10.1006/abbi.2001.2759; Park, S., Lee, M., Kim, S., Yu, E., Preparation of quercetin and rutin loaded ceramide liposomes and drug releasing effect in liposome in hydrogel complex system (2013) Biochem. Biophys. Res. Commun., 435 (3), pp. 361-366. , https://doi.org/10.1016/j.bbrc.2013.04.093; Pawlikowska-Pawlęga, B., Dziubińska, H., Król, E., Trębacz, K., Jarosz-Wilkołazka, A., Paduch, R., Gawron, A., Gruszecki, W., Characteristics of quercetin interactions with liposomal and vacuolar membranes (2014) Biochim. Biophys. Acta, 1838 (1), pp. 254-265. , https://doi.org/10.1016/j.bbamem.2013.08.014; Pinilla, C.M.B., Caciano Pelayo Zapata Noreña, S.P.Z., Brandelli, A., Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk (2017) Food Chem., 220, pp. 470-476. , https://doi.org/10.1016/j.foodchem.2016.10.027; Pravilović, R., Radunović, V., Bošković-Vragolović, N., Bugarski, B., Pjanović, R., The influence of membrane composition on the release of polyphenols from liposomes (2015) Hem. Ind./Chem. Ind., 69 (4), pp. 347-353. , https://doi.org/10.2298/HEMIND140220060P; Quirós-Sauceda, A.E., Ayala-Zavala, J.F., Olivas, G.I., González-Aguilar, G.A., Edible coatings as encapsulating matrices for bioactive compounds: a review (2014) J. Food Sci. Technol., 51 (9), pp. 1674-1685. , http://doi.org/10.1007/s13197-013-1246-x; Rashidinejad, A., John Birch, E., Sun-Waterhouse, D., Everett, D., Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese (2014) Food Chem., 156, pp. 176-183. , https://doi.org/10.1016/j.foodchem.2014.01.115; Ritger, P.L., Peppas, N.A., A simple equation for description of solute release I. Fickian and non-fickian release from non-swellable devices in the form of slabs, spheres, cylinders or discs (1987) J. Contr. Release, 5 (1), pp. 23-36; Rothwell, J., Day, A., Morgan, M., Experimental determination of octanol−water partition coefficients of quercetin and related flavonoids (2005) J. Agric. Food Chem., 53 (11), pp. 4355-4360; Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P.J.A., Gómez-Guillén, M.C., Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract (2013) Food Hydrocolloids, 31 (2), pp. 458-466. , https://doi.org/10.1016/j.foodhyd.2012.11.028; Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P.J.A., Gómez-Guillén, M.C., Natural additives in bioactive edible films and coatings: functionality and applications in foods (2013) Food Engineering Review, 5 (4), pp. 200-216. , https://doi.org/10.1007/s12393-013-9072-5; Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) Am. J. Enol. Vitic., 16, pp. 144-158; Sirk, T.W., Brown, E.F., Sum, A.K., Friedman, M., Molecular dynamics study on the biophysical interactions of seven green tea catechins with lipid bilayers of cell membranes (2008) J. Agric. Food Chem., 56 (17), pp. 7750-7758; Siripatrawan, U., Harte, B.R., Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract (2010) Food Hydrocolloids, 24 (8), pp. 770-775. , https://doi.org/10.1016/j.foodhyd.2010.04.003; Taylor, T.M., Weiss, J., Davidson, P.M., Bruce, B.D., Liposomal nanocapsules in food science and agriculture (2005) Crit. Rev. Food Sci. Nutr., 45 (7-8), pp. 587-605. , https://doi.org/10.1080/10408390591001135; Ulrih, N.P., Maričić, M., Ota, A., Šentjurc, M., Abram, V., Kaempferol and quercetin interactions with model lipid membranes (2015) Food Res. Int., 71, pp. 146-154. , https://doi.org/10.1016/j.foodres.2015.02.029; van Dijk, C., Driessen, A., Recourt, K., The uncoupling efficiency and affinity of flavonoids for vesicles (2000) Biochem. Pharmacol., 60 (11), pp. 1593-1600. , https://doi.org/10.1016/S0006-2952(00)00488-3; Zhang, S., Zhao, H., Study on flavonoid migration from active low-density polyethylene film into aqueous food simulants (2014) Food Chem., 157, pp. 45-50. , https://doi.org/10.1016/j.foodchem.2014.02.018

PY - 2018

Y1 - 2018

N2 - Quercetin and rutin were encapsulated in liposomes based on dipalmitoyl lecithin. The effect of liposomal formulation stage for flavonol incorporation and the size-reducing method on encapsulation efficiency (EE) of flavonols and physical properties of liposomes were evaluated. In addition, the release mechanism and kinetics of polyphenols from carboxymethyl cellulose edible films were studied through modeling and simulation equations. When flavonols were incorporated during the phospholipid film formation stage, low polydispersity index (0.32 and 0.20) and high EE (88.9 and 74.1%) of quercetin and rutin, respectively, were obtained. Sonication gave liposomes with higher zeta potential (36.9–42.4 mV) than extrusion (13.3–17.1 mV), and quercetin-loaded liposomes were the most stable during 21 days of storage. In CMC films, diffusion coefficients of flavonols were higher for non-encapsulated flavonols than encapsulated flavonols. The release of non-encapsulated quercetin and rutin from CMC films was 25% and 24% higher than in the case of encapsulated quercetin and rutin at day 21. The released mechanism agreed with Fickian diffusion for encapsulated and non-encapsulated quercetin, whereas the release mechanism of encapsulated and non-encapsulated rutin agreed with non-Fickian diffusion. These results highlight the relevance of using liposomes as encapsulation technology, able to preserve polyphenols and control their release in the design of edible films with antioxidant activity for improving food shelf life. © 2018 Elsevier Ltd

AB - Quercetin and rutin were encapsulated in liposomes based on dipalmitoyl lecithin. The effect of liposomal formulation stage for flavonol incorporation and the size-reducing method on encapsulation efficiency (EE) of flavonols and physical properties of liposomes were evaluated. In addition, the release mechanism and kinetics of polyphenols from carboxymethyl cellulose edible films were studied through modeling and simulation equations. When flavonols were incorporated during the phospholipid film formation stage, low polydispersity index (0.32 and 0.20) and high EE (88.9 and 74.1%) of quercetin and rutin, respectively, were obtained. Sonication gave liposomes with higher zeta potential (36.9–42.4 mV) than extrusion (13.3–17.1 mV), and quercetin-loaded liposomes were the most stable during 21 days of storage. In CMC films, diffusion coefficients of flavonols were higher for non-encapsulated flavonols than encapsulated flavonols. The release of non-encapsulated quercetin and rutin from CMC films was 25% and 24% higher than in the case of encapsulated quercetin and rutin at day 21. The released mechanism agreed with Fickian diffusion for encapsulated and non-encapsulated quercetin, whereas the release mechanism of encapsulated and non-encapsulated rutin agreed with non-Fickian diffusion. These results highlight the relevance of using liposomes as encapsulation technology, able to preserve polyphenols and control their release in the design of edible films with antioxidant activity for improving food shelf life. © 2018 Elsevier Ltd

KW - Controlled release

KW - Edible film

KW - Encapsulation

KW - Flavonol

KW - Physical stability

KW - Alcohols

KW - Cellulose

KW - Cellulose films

KW - Diffusion

KW - Diffusion in solids

KW - Lecithin

KW - Liposomes

KW - Phenols

KW - Phospholipids

KW - Anti-oxidant activities

KW - Carboxy-methyl cellulose

KW - Edible films

KW - Encapsulation efficiency

KW - Encapsulation technology

KW - Flavonoids

U2 - 10.1016/j.jfoodeng.2018.01.001

DO - 10.1016/j.jfoodeng.2018.01.001

M3 - Article

VL - 224

SP - 165

EP - 173

JO - Journal of Food Engineering

T2 - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -