Environmental stress stability of pectin-stabilized resveratrol liposomes with different degree of esterification

Abstract

Based on the hydrogen bonding ability of polysaccharides and phospholipids and steric hindrance, nanoliposomes (LPs), pectin-coated resveratrol liposomes (LMP-LPs and HMP-LPs) with different esterification degrees (DE = 30%, 70%) were prepared. The entrapment efficiency was 78 ± 5%. The addition of pectin with different degree of esterification (DE = 0%, 30%, 70%) increased the particle size of liposomes from 102 nm to 122 nm and 140 nm and negative charge change from −13.63 mV to −20.96 mV and −30.11 mV respectively. This is mainly due to the adsorption of pectin on the liposome surface. Some environmental factors such as pH, ionic strength and temperature have a significant effect on the appearance, particle size and leakage rate of liposomes. Experiments have shown that the leakage rate of low-methoxy pectin-coated liposomes resveratrol is lower, and this work provides useful information on the use of low-methoxy pectin for controlling food release.