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Food Chemistry
Vol. 220, 2017, Pages: 115–122


Nanoliposomal carriers for improvement the bioavailability of high valued phenolic compounds of pistachio green hull extract

Zahra Rafiee, Mohsen Barzegar, Mohammad Ali Sahari, Behnoush Maherani

Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.

Abstract

In present study, nanoliposomes were prepared by thin hydration method with different concentrations of phenolic compounds (500, 750 and 1000 ppm) of pure extract and lecithin (1, 2 and 3% w/w) and characterized by considering the particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and morphology. The results showed that nanoliposome (90.39–103.78 nm) had negative surface charge varied from −51.5 ± 0.9 to −40.2 ± 0.2 mV with a narrow size distribution (PDI ≈ 0.069–0.123). Nanoliposomes composed of 1% lecithin with 1000 ppm of phenolic compounds had the highest EE (52.93%). The FTIR analysis indicated the formation of hydrogen bonds between the polar zone of phospholipid and the OH groups of phenolic compounds. Phenolic compounds also increased phase transition temperature (Tc) of nanoliposomes (2.01–7.24 °C). Moreover, nanoliposomes had considerable stability during storage. Consequently, liposome is an efficient carrier for protection and improving PGHE biofunctional actives in foodstuffs.

Keywords: Pistachio green hull; Phenolic compounds; Lecithin; Nanoliposome; Physiochemical characteristics; Stability.

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