Abstract
Gallic acid liposomes (GA-LIP) and gallic acid liposomes decorated with lactoferrin (LF-GA-LIP) were fabricated, and their physiochemical, in vitro digestion and antibacterial activity were analysed. The average particle size of LF-GA-LIP was larger than that of GA-LIP, and the former had a higher encapsulation efficiency and storage stability. Electrostatic interaction existed between lactoferrin and the phospholipid bilayer. Spherical structures of both were observed by transmission electron microscopy and atomic force microscopy. Gallic acid existed in an amorphous form in both liposomes. Hydrogen bond was formed between the hydroxyl groups of gallic acid and the polar head of phospholipid in the liposomes. LF-GA-LIP displayed a delayed-release effect compared with GA-LIP in simulated digestion. It exerted higher antibacterial properties against Escherichia coli and Staphylococcus aureus than GA-LIP. The findings suggested that the liposomes decorated with lactoferrin could be developed as a favourable delivery system for a potential application in the food industry.
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