作者: Mahmood A Hashim , Xin Huang , Liudmila A Nadtochii , Denis A Baranenko , Mohamed Said Boulkrane
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摘要: Liposomes have been used as a novel phytoconstituents delivery system to encapsulate the lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2-1% w/v) was enclosed in a liposome structure (primary/secondary liposome) coated with or without chitosan. Particle size, zeta potential, encapsulation efficiency (EE), Fourier-Transform Infrared Spectroscopy (FTIR), and Transmission Electron Microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity (DPPH and FRAP assay) were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and to the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and their release increased throughout …