Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility


Altin G., Gültekin-Özgüven M., Özçelik B.

Journal of Food Engineering, vol.223, pp.91-98, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 223
  • Publication Date: 2018
  • Doi Number: 10.1016/j.jfoodeng.2017.12.005
  • Title of Journal : Journal of Food Engineering
  • Page Numbers: pp.91-98

Abstract

© 2017 Elsevier LtdCocoa hull waste phenolic extract (CHWPE)1 were encapsulated by fine-disperse anionic liposomes at optimum concentration of 0.2% (w/v) with encapsulation efficiency of 73.6%. Primary anionic liposomes were coated with cationic chitosan (0.4%, w/v) by layer-by-layer deposition method and obtained secondary liposomes were spray dried using maltodextrin as a carrier agent. Bioaccessibility of CHWPE was increased at least 6 fold when encapsulated in secondary liposomes and it did not change during spray drying process after in-vitro digestion. Changes in major phenolic compounds, namely, catechin, epicatechin, quercetin, ferulic acid, gallic acid, p-coumaric acid, syringic acid, transcinnamic acid, vanilic acid and vanillin were investigated before and after in-vitro digestion. p-coumaric acid was the main phenolic compound detected in secondary liposome dispersion with CHWPE, CHWPE powder, and liposomal powder with CHWPE.