Abstract
Electrospun phospholipid (asolectin) microfibers were investigated as antioxidants and encapsulation matrices for curcumin and vanillin. These phospholipid microfibers exhibited antioxidant properties which increased after the encapsulation of both curcumin and vanillin. The total antioxidant capacity (TAC) and the total phenolic content (TPC) of curcumin/phospholipid and vanillin/phospholipid microfibers remained stable over time at different temperatures (refrigerated, ambient) and pressures (vacuum, ambient). 1H-NMR confirmed the chemical stability of both encapsulated curcumin and vanillin within phospholipid fibers. Release studies in aqueous media revealed that the phenolic bioactives were released mainly due to swelling of the phospholipid fiber matrix over time. The above studies confirm the efficacy of electrospun phospholipid microfibers as encapsulation and antioxidant systems.
Highlights
IntroductionPhospholipids have been used for preparing biomimetic capsular structures (mainly vesicles or liposomes) [1,2,3,4], for several life science applications, including nano-micro encapsulation of drugs [5] and mammalian cells [6], and in food [7] as delivery carriers of nutrients, nutraceuticals, food additives and antimicrobials
Phospholipids have been used for preparing biomimetic capsular structures [1,2,3,4], for several life science applications, including nano-micro encapsulation of drugs [5] and mammalian cells [6], and in food [7] as delivery carriers of nutrients, nutraceuticals, food additives and antimicrobials
This study aimed to develop electrospun phospholipid microfibers to encapsulate vanillin and curcumin as model phenolic compounds and investigate their morphology, release and antioxidant properties
Summary
Phospholipids have been used for preparing biomimetic capsular structures (mainly vesicles or liposomes) [1,2,3,4], for several life science applications, including nano-micro encapsulation of drugs [5] and mammalian cells [6], and in food [7] as delivery carriers of nutrients, nutraceuticals, food additives and antimicrobials. Pan and co-workers [16] evaluated the effect of the antioxidant properties of lecithin emulsifier on the oxidative stability of encapsulated bioactive compounds. They demonstrated that the antioxidant activity of lecithin emulsifier can significantly reduce the saturation of free radicals across the interface of oil-in-water emulsions, as well as the rate of oxidation of the bioactive encapsulate (curcumin), increasing its shelf life. The antioxidant effect of lecithins was tested on several oils and fats varying in FA composition and tocopherol content [17] They found that lecithins, at specific concentrations, exhibited a good protective effect against oxidation on several oils and fats with varying
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