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首页> 外文期刊>Journal of food engineering >Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films
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Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films

机译：槲皮素和芦丁负载的二棕榈酰卵磷脂脂质体的设计及其在羧甲基纤维素食用膜中的释放动力学

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摘要

Quercetin and rutin were encapsulated in liposomes based on dipalmitoyl lecithin. The effect ofliposomal 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. (C) 2018 Elsevier Ltd. All rights reserved.
机译：槲皮素和芦丁被包裹在基于二棕榈酰卵磷脂的脂质体中。评估了黄酮醇掺入脂质体配制阶段的影响以及减小尺寸的方法对黄酮醇的包封效率（EE）和脂质体的物理性能的影响。此外，通过建模和仿真方程研究了羧甲基纤维素可食用膜中多酚的释放机理和动力学。在磷脂膜形成阶段掺入黄酮醇时，槲皮素和芦丁的低多分散指数（0.32和0.20）和高EE（88.9和74.1％）分别获得。超声处理产生的脂质体具有比挤出（13.3-17.1 mV）更高的zeta电位（36.9-42.4 mV），并且装载槲皮素的脂质体在存储21天期间最稳定。在CMC薄膜中，非包封的黄酮醇的黄酮醇的扩散系数高于包封的黄酮醇。在第21天时，CMC膜中非胶囊型槲皮素和芦丁的释放量比胶囊型槲皮素和芦丁的释放量分别高25％和24％。胶囊化和非胶囊化芦丁的机理与非菲克扩散一致。这些结果突出了使用脂质体作为包囊技术的相关性，该技术能够在设计具有抗氧化活性的可食用薄膜以改善食品保质期的同时保留多酚并控制其释放。 （C）2018 Elsevier Ltd.保留所有权利。

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  • 来源
    《Journal of food engineering》 |2018年第5期|165-173|共9页
  • 作者

    Silva-Weiss A.; Quilaqueo M.; Venegas O.; Ahumada M.; Silva W.; Osorio F.; Gimenez B.;

  • 作者单位

    Univ Santiago Chile, USACH, Dept Food Sci & Technol, Ave Ecuador 3769, Santiago, Chile;

    Univ La Frontera, Chem Engn Dept, POB 54-D, Temuco, Chile;

    Univ Santiago Chile, USACH, Dept Food Sci & Technol, Ave Ecuador 3769, Santiago, Chile;

    Univ Ottawa, Heart Inst, Bionanomat Chem & Engn Lab, 40 Ruskin St, Ottawa, ON, Canada;

    Univ Santiago Chile, USACH, Dept Food Sci & Technol, Ave Ecuador 3769, Santiago, Chile;

    Univ Santiago Chile, USACH, Dept Food Sci & Technol, Ave Ecuador 3769, Santiago, Chile;

    Univ Santiago Chile, USACH, Dept Food Sci & Technol, Ave Ecuador 3769, Santiago, Chile;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Controlled release; Encapsulation; Edible film; Flavonol; Physical stability;

    机译：控释;包封;可食用薄膜;黄酮;物理稳定性;

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