Abstract Quercetin and rutin were encapsulated in liposomes based on dipalmitoyl lecithin. The effect of liposomal formulation stage for flavonol incorporation and the size-reducing method on encapsulation efficiency (EE) of flavonols and physical properties of liposomes were evaluated. In addition, the release mechanism and kinetics of polyphenols from carboxymethyl cellulose edible films were studied through modeling and simulation equations. When flavonols were incorporated during the phospholipid film formation stage, low polydispersity index (0.32 and 0.20) and high EE (88.9 and 74.1%) of quercetin and rutin, respectively, were obtained. Sonication gave liposomes with higher zeta potential (36.9–42.4 mV) than extrusion (13.3–17.1 mV), and quercetin-loaded liposomes were the most stable during 21 days of storage. In CMC films, diffusion coefficients of flavonols were higher for non-encapsulated flavonols than encapsulated flavonols. The release of non-encapsulated quercetin and rutin from CMC films was 25% and 24% higher than in the case of encapsulated quercetin and rutin at day 21. The released mechanism agreed with Fickian diffusion for encapsulated and non-encapsulated quercetin, whereas the release mechanism of encapsulated and non-encapsulated rutin agreed with non-Fickian diffusion. These results highlight the relevance of using liposomes as encapsulation technology, able to preserve polyphenols and control their release in the design of edible films with antioxidant activity for improving food shelf life.

中文翻译：

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槲皮素和芦丁负载二棕榈酰卵磷脂脂质体的设计及其在羧甲基纤维素可食用薄膜中的释放动力学

摘要 槲皮素和芦丁被包裹在基于二棕榈酰卵磷脂的脂质体中。评估了脂质体制剂阶段对黄酮醇掺入的影响和尺寸减小方法对黄酮醇的包封效率 (EE) 和脂质体物理性质的影响。此外，通过建模和模拟方程研究了多酚从羧甲基纤维素可食用薄膜中的释放机制和动力学。当在磷脂膜形成阶段加入黄酮醇时，分别获得了低多分散指数（0.32 和 0.20）和高 EE（88.9 和 74.1%）的槲皮素和芦丁。超声处理使脂质体的 zeta 电位 (36.9-42.4 mV) 高于挤出 (13.3-17.1 mV)，并且在 21 天的储存期间，载有槲皮素的脂质体最稳定。在 CMC 电影中，未包封的黄酮醇的黄酮醇的扩散系数高于包封的黄酮醇。在第 21 天，CMC 薄膜中未包封的槲皮素和芦丁的释放比包封的槲皮素和芦丁高 25% 和 24%。释放机制与包封和非包封槲皮素的 Fickian 扩散一致，而释放封装和非封装芦丁的机制与非 Fickian 扩散一致。这些结果强调了使用脂质体作为封装技术的相关性，能够在设计具有抗氧化活性的可食用薄膜以延长食品保质期时保存多酚并控制其释放。在第 21 天，CMC 薄膜中未包封的槲皮素和芦丁的释放比包封的槲皮素和芦丁高 25% 和 24%。释放机制与包封和非包封槲皮素的 Fickian 扩散一致，而释放封装和非封装芦丁的机制与非 Fickian 扩散一致。这些结果强调了使用脂质体作为封装技术的相关性，能够在设计具有抗氧化活性的可食用薄膜以延长食品保质期时保存多酚并控制其释放。在第 21 天，CMC 薄膜中未包封的槲皮素和芦丁的释放比包封的槲皮素和芦丁高 25% 和 24%。释放机制与包封和非包封槲皮素的 Fickian 扩散一致，而释放封装和非封装芦丁的机制与非 Fickian 扩散一致。这些结果强调了使用脂质体作为封装技术的相关性，能够在设计具有抗氧化活性的可食用薄膜以延长食品保质期时保存多酚并控制其释放。而封装和非封装芦丁的释放机制与非 Fickian 扩散一致。这些结果强调了使用脂质体作为封装技术的相关性，能够在设计具有抗氧化活性的可食用薄膜以延长食品保质期时保存多酚并控制其释放。而封装和非封装芦丁的释放机制与非 Fickian 扩散一致。这些结果强调了使用脂质体作为封装技术的相关性，能够在设计具有抗氧化活性的可食用薄膜以延长食品保质期时保存多酚并控制其释放。