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

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. 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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

JF - Journal of Food Engineering

SN - 0260-8774

ER -