Formation and Characterization of Green Tea Extract Loaded Liposomes

Date

2017-02-01

Author

DAG, Damla
Öztop, Halil Mecit

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Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins by protecting their functional properties simultaneously. Encapsulation was achieved by dispersing 1% (w/v) soy lecithin through high pressure homogenization (microfluidization) and ultrasonication. Effects of homogenization type and pH of the dispersing medium on the physical properties and stability of the liposomes during 1-mo storage period were investigated. Mean particle size, total phenolic content by Folin-Ciocalteu method and antioxidant activity by 2-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing-antioxidant power methods, and transmission electron microscopy (TEM) experiments were conducted for characterization. Green tea extract loaded liposomes prepared by microfluidization in distilled water were determined as the most stable system which demostrated no significant difference (P > 0.05) on mean particle size, total phenolic content, and antioxidant activity between the first and final day of 1-mo storage time. Additionally, uniform size and shape in TEM images supported the results.

Subject Keywords

Encapsulation, Green tea, Liposome, Microfluidization, Ultrasonication

URI

https://hdl.handle.net/11511/38501

Journal

JOURNAL OF FOOD SCIENCE

DOI

https://doi.org/10.1111/1750-3841.13615

Collections

Department of Food Engineering, Article

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Citation Formats

D. DAG and H. M. Öztop, “Formation and Characterization of Green Tea Extract Loaded Liposomes,” JOURNAL OF FOOD SCIENCE, pp. 463–470, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38501.