Τίτλος:
Development and physicochemical characterization of nanoliposomes with incorporated oleocanthal, oleacein, oleuropein and hydroxytyrosol
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
Oleocanthal, oleacein, oleuropein and hydroxytyrosol comprise characteristic polyphenols of olive with high biological value. However, stability problems hinder their further investigation. Thus, in the present study they were incorporated in nanoliposomes by thin film hydration method. The particles sizes, PDI, zeta-potential and physicochemical stabilities of nanoliposomes were evaluated by light scattering methods while FTIR, XRD, TGA and DSC methods were carried out for further physicochemical characterization. Their micromorphology was illustrated by negative-staining TEM and Cryo-TEM, revealing well-dispersed round-shaped vesicles. According to in vitro release studies, oleocanthal and oleacein were rapidly released in a higher percentage than oleuropein and hydroxytyrosol and compatible with the Ritger-Peppas model release mechanism while only oleuropein liposomes were governed by anomalous diffusion of non-Fickian diffusion. Antioxidant assays showed that nanoliposomes presented comparable activity with pure compounds enabling them as suitable carriers for the delivery of olive active biophenols in the human organism. © 2022 Elsevier Ltd
Συγγραφείς:
Li, W.
Chountoulesi, M.
Antoniadi, L.
Angelis, A.
Lei, J.
Halabalaki, M.
Demetzos, C.
Mitakou, S.
Skaltsounis, L.A.
Wang, C.
Περιοδικό:
Food Chemistry
Εκδότης:
Elsevier Ireland Ltd
Λέξεις-κλειδιά:
Antioxidants; Diffusion in solids; Light scattering, Antioxidant activities; cryo-TEM; Hydroxytyrosol; Nanoliposomes; Oleacein; Oleocanthal; Oleuropein; Peppas model; Physico-chemical characterization; Ritge-peppa model, Liposomes
DOI:
10.1016/j.foodchem.2022.132470
