Stability and release kinetics of nanoliposomes containing bitter melon fruit extract at different temperatures and pH values, and in simulated gastrointestinal conditions

In this study, the nanoliposomes loaded with bitter melon extract were synthesized at different concentrations of lecithin (1, 3, and 5 g/100 g) and extract (0.5 and 1 g/100 g). Thermal properties of nanoliposomes and their stability at various pH values and temperatures, as well as under simulated gastrointestinal conditions, were assessed. The results showed that an increase in the concentration of lecithin and extract elevated the melting temperature of the nanoliposomes. The release of the extract increased at high temperatures, and it was more pronounced at pH = 3 than the other pH values. Also, the release followed a continuous and gradual trend under the simulated gastrointestinal conditions, slower in gastric conditions than in intestinal. Additionally, it was reduced at higher concentrations of lecithin and extract in simulated gastrointestinal conditions. The release kinetics of the extract followed different models based on temperature and pH. In conclusion, nanoliposomes were suitable and highly stable carriers for the bitter melon extract encapsulation. Moreover, the controlled release of the extract from the nanoliposomes could be properly evaluated in model systems and foodstuffs using empirical models.