Preparation and characterization of clove essential oil-loaded liposomes

卷:178

Sebaaly, Carine ; Jraij, Alia ; Fessi, Hatem ; Charcosset, Catherine ; Greige-Gerges, Helene

关键词: Clove essential oil;    Eugenol;    Liposomes;    Phospholipon 80H;    Phospholipon 90H;    Lipoid S100;   

DOI  :  10.1016/j.foodchem.2015.01.067

学科分类：食品科学和技术

【 摘 要 】

In this study, suitable formulations of natural soybean phospholipid vesicles were developed to improve the stability of clove essential oil and its main component, eugenol. Using an ethanol injection method, saturated (Phospholipon 80H, Phospholipon 90H) and unsaturated soybean (Lipoid S100) phospholipids, in combination with cholesterol, were used to prepare liposomes at various eugenol and clove essential oil concentrations. Liposomal batches were characterized and compared for their size, polydispersity index, Zeta potential, loading rate, encapsulation efficiency and morphology. The liposomes were tested for their stability after storing them for 2 months at 4 degrees C by monitoring changes in their mean size, polydispersity index and encapsulation efficiency (EE) values. It was found that liposomes exhibited nanometric oligolamellar and spherical shaped vesicles and protected eugenol from degradation induced by UV exposure; they also maintained the DPPH.-scavenging activity of free eugenol. Liposomes constitute a suitable system for encapsulation of volatile unstable essential oil constituents. (C) 2015 Elsevier Ltd. All rights reserved.