Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI:10.1111/ijfs.17570

Nagihan Kalintas Caglar, Oznur Saroglu, Canan Yagmur Karakas, Cansu Ozel Tasci, Gizem Catalkaya, Rusen Metin Yildirim, Eyup Eren Gultepe, Sukru Gulec, Osman Sagdic, Esra Capanoglu, Ayse Karadag

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引用次数: 0

Abstract

SummaryBlack mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the in vitro bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins.

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负载纳米纤维的黑桑提取物脂质体：通过模拟体外消化结合 Caco-2 细胞模型进行酚类物质的制备、表征和生物可及性研究

摘要黑桑椹提取物（BME）含有丰富的酚类物质，但由于其不稳定性和在小肠中的吸收率低，其对健康的益处受到了限制。为了提高黑桑椹提取物的体外生物可接受性，我们开发了负载有黑桑椹提取物的拉普兰/pectin纳米纤维脂质体。通过薄膜水合和超声法制备出了含 BME（0.8%，w/v）的脂质体，其大小为 76.41 ± 1.23 nm，包封了 79.40 ± 0.99% 的 BME。扫描电子显微镜（SEM）和激光共聚焦扫描显微镜（CLSM）图像显示，脂质体在无缺陷的纤维结构中分布均匀。与游离 BME 相比，脂质体 BME 负载提高了纳米纤维的粘附性。脂质体 BME 负载纳米纤维使花青素的生物可及性提高了近两倍。在脂质体 BME 负载纳米纤维中，Caco-2 细胞对所有四种不同花青素的细胞释放率都显著提高（3.92%-10.50%）。因此，脂质体纳米纤维作为一种输送酚类物质（特别是花青素）的方法显示出巨大的潜力。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.