Liposomes have been broadly studied as delivery systems for bioactive compounds, although its relatively low stability remains a limitation for commercial application. In this study, phosphatidylcholine (PC) liposomes were prepared entrapping a mixture of garlic extract (GE) and nisin (Nis) using cholesterol (CHO), oleic acid (OA), or octadecylamine (ODA) as membrane stabilizers to evaluate their physical, chemical, bioactive, and stability properties, in fully hydrated state and after freeze-drying. GE/Nis-loaded liposomes presented hydrodynamic diameter below 200 nm and polydispersity index below 0.30, typical for small unilamellar vesicles produced by thin film method. Under induced oxidation, the PC-OA-GE/Nis liposomes presented 91% less lipid peroxidation compared with the unloaded PC liposomes. The Fourier transform infrared spectroscopy (FTIR) analysis revealed a high level of hydrogen bonds in the polar head group of PC after addition of GE/Nis in all liposome formulations, in agreement to the high values of water activity and hygroscopicity found in the samples after freeze-drying. During 5 months storage at 4 °C, fully hydrated and lyophilized liposomes showed an increment in their average size and polydispersity index, but these values were reduced by the trehalose addition as lyoprotector. All liposome preparations maintained 100% activity against Listeria monocytogenes; nevertheless, a gradual reduction of activity against Salmonella enterica serovar Enteritidis was observed, suggesting a partial loss of GE active compounds. Despite some physical modifications, freeze-dried liposomes containing OA as stabilizer showed best antimicrobial properties and high lipid oxidation resistance, constituting a promising approach to stabilize GE/Nis for long-term storage.

脂质体作为生物活性化合物的递送系统已被广泛研究，尽管其相对较低的稳定性仍然限制了其商业应用。在这项研究中，磷脂酰胆碱（PC）脂质体的制备方法是使用胆固醇（CHO），油酸（OA）或十八烷基胺（ODA）作为膜稳定剂，将大蒜提取物（GE）和乳链菌肽（Nis）的混合物包埋，从而评估其物理，处于完全水合状态和冷冻干燥后的化学，生物活性和稳定性能。载有GE / Nis的脂质体的流体力学直径低于200 nm，多分散指数低于0.30，这通常是通过薄膜法生产的单层小囊泡的特征。在诱导的氧化作用下，与未装载的PC脂质体相比，PC-OA-GE / Nis脂质体的脂质过氧化作用降低了91％。傅里叶变换红外光谱（FTIR）分析显示，在所有脂质体制剂中添加GE / Nis后，PC极性头基团中的氢键水平较高，这与高活性和高吸湿性的样品相符。冷冻干燥。在4°C下保存5个月期间，完全水合和冻干的脂质体的平均大小和多分散指数有所增加，但是通过添加海藻糖作为冻干保护剂，这些值会降低。所有脂质体制剂均保持100％的抗 完全水合和冻干的脂质体的平均大小和多分散指数有所增加，但这些值因加入海藻糖作为冻干保护剂而降低。所有脂质体制剂均保持100％的抗 完全水合和冻干的脂质体显示出其平均大小和多分散指数的增加，但是通过加入海藻糖作为冻干保护剂降低了这些值。所有脂质体制剂均保持100％的抗李斯特菌; 然而，观察到针对肠炎沙门氏菌肠炎沙门氏菌的活性逐渐降低，表明GE活性化合物的部分损失。尽管进行了一些物理修饰，但含有OA作为稳定剂的冻干脂质体仍显示出最佳的抗菌性能和较高的脂质抗氧化性，构成了稳定GE / Nis长期保存的有前途的方法。