The Structural State and Form of Free and Biopolymer-Encapsulated Phosphatidylcholine Liposomes in the Absence and Presence of Natural Plant Antioxidants

Abstract

Electron spin resonance (ESR) and atomic force microscopy (AFM) were used to study liposomes that were prepared from soybean phosphatidylcholine (PC); they incorporated plant antioxidants (ginger, allspice, and black-pepper extracts; clove oil; etc.) that were encapsulated in biopolymers (sodium caseinate or sodium caseinate–maltodextrin covalent conjugates). Plant antioxidants were shown to cause a 15–25% decrease in the microviscosity of deep-lying regions of the liposome lipid bilayer by ESR with a 16-doxylstearic acid spin probe. A ginger extract exerted the greatest effect (24%). Sodium caseinate and its covalent conjugates with maltodextrins (dextrose equivalents (DEs) 2 and 10) increased the microviscosity by 30–35% as compared with free and antioxidant-incorporating liposomes. AFM showed that antioxidants increased the cross-sectional area and volume of liposomes and that the polymers made liposomes denser and their structure more compact.