14th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 2 - 05 October 2022, pp.71
Green extraction of natural antioxidants is crucial for the functional food and nutraceuticals industry by means of generating chemical solvent-free and biocompatible extracts to protect consumers as well as our environment. In addition, there is a larger focus on the incorporation of such extracts into food formulation using a suitable delivery method. In this study, dry soy phosphatidylcholine liposomes are prepared which contain hydrophilic bioactive compounds including anthocyanins and phenolic acids, extracted in a pressurized system using hot water as solvent. The extract obtained from black rosehip fruit showed great antioxidant capacity both in DPPH and CUPRAC assays (15444.7±183.4 and 40777.7±1099.8 µmol/g DW, respectively). Samples were characterized in terms of particle size, zeta potential, entrapment efficiency, and color. Results exhibited a significant increase between total phenolic content and the antioxidant capacity of liposome entrapped extracts than non-encapsulated extract following in vitro simulated digestion. This promising evidence reveals the potential of food-derived antioxidant extracts to design functional foods and beverages.