Abstract
Language | English |
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Pages | 165-173 |
Number of pages | 9 |
Journal | Journal of Food Engineering |
Volume | 224 |
DOIs | |
Publication status | Published - 2018 |
Fingerprint
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 journal › Article
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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
T2 - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -