Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

Abstract

AbstractAscorbic acid (Vitamin C) is an essential nutrient that cannot be synthesized by the human body. It is highly susceptible to degradation in presence of air, light, and moisture. Hence, encapsulation techniques are employed to provide better stability under adverse conditions. The present study used the nanoliposome technique because of its biocompatibility and controlled release efficiency. Nanoliposomes containing vitamin C (VC) were prepared by the thin‐layer dispersion technique followed by sonication at different phosphatidylcholine (PC) to stearic acid (SA) ratio, that is, 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 of PC:SA. The effect of sonication and varying ratios of wall materials on liposomes were explored. The nanoliposomes were characterized based on the particle size, zeta potential, encapsulation efficiency (EE) and storage stability. The optimal VC‐loaded nanoliposomes were incorporated in starch films for studying the release profiles at different storage temperatures. The kinetics modeling was done for specific food samples (apple and beans) to simulate different pH effects. It was observed that sonication had a significant effect on the liposomal particle size. Nanoliposomes prepared without SA showed the highest EE (94.18 ± 1.5%) and storage stability. The storage study represents that VC loss was lowest in lyophilized SA‐free nanoliposomes for the analysis period. The release study showed notable differences in VC release profile for different pH conditions. A significant release was observed at 37°C and neutral pH. It was concluded that vitamin‐loaded SA‐free liposomes could effectively replace sterol‐based liposome preparation for food packaging applications.Practical applicationsThe activity of biodegradable film can be effectively modified incorporating encapsulated ascorbic acid rather than the unencapsulated form that is more susceptible to degradation. Liposomal technique was used to encapsulate the vitamin. As well, the packaging material must be examined for the possibility of nutrient release into the product. But, this release behavior is typically investigated in the presence of food simulants. On the contrary, any living system upon exposure to the active packaging will respond in a different way than the food simulant as a result of complex stimulation where several processes function simultaneously. So, this study was carried out for real food applications with the packaging of the cut fruits and vegetables being considered rather than food simulants. The goal of these methods is to increase the vitamin C content of the cut products deploying at room temperature and without the use of energy‐intensive cooling.