Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 194 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033099

Preparation and physicochemical properties of cinnamon essential oil liposomes

  • TU Qian ,
  • JIAN Yuying ,
  • XIE Daming ,
  • ZENG Zhen ,
  • LIU Yuntao ,
  • WANG Caixia ,
  • HU Bin ,
  • LI Cheng
Expand
  • (College of Food Science, Sichuan Agricultural University, Ya’an 625000, China)

Received date: 2022-07-27

  Revised date: 2022-08-12

  Online published: 2023-09-27

Fold

Abstract

Single factor test and response surface method were used to optimize the preparation of cinnamon essential oil liposomes, and the particle size, potential, micromorphology, thermal stability, infrared spectrum, in vitro release, antibacterial properties and composition were studied. Results showed that the optimal preparation conditions were that mass ratio of phospholipid to cholesterol was 4.09∶1 (phospholipid 10.23 mg/mL, cholesterol 2.5 mg/mL), cinnamon essential oil was 2.46 mg/mL, tween 80 was 2.99 mg/mL, and dosage of phosphate-buffered saline (PBS) was 40 mL (0.01 mol/L, pH 7.2). Under these conditions, the embedding efficiency of cinnamon essential oil liposomes was 81.95%. The particle size of the liposomes was 94.21 nm, the polydispersity index (PDI) was 0.133, and the zeta potential was -40.4 mV, which had nanometer size and good stability. Microstructural analysis showed that cinnamon essential oil liposomes were monolayer vesicles. Thermal stability analysis showed that the thermal stability of cinnamon essential oil liposomes was slightly decreased compared with blank liposomes. Infrared spectrum results showed that cinnamon essential oil formed hydrogen bonds with the non-polar head in liposomes. In addition, the cumulative release rate in 24 h was 79.23% in the in vitro release experiment, which confirmed that the product had slow-release properties. The results of the antibacterial performance analysis confirmed that cinnamon essential oil liposomes had long-term antibacterial effects on Escherichia coli and Staphylococcus aureus. In this study, cinnamon oil liposomes with stronger stability, higher embedding rate, and better sustained-release effect were obtained, which could provide technical support for the development and application of cinnamon essential oil in the field of functional food.

Key words： cinnamon essential oil; liposomes; process optimization; release; antibacterial activity

Cite this article

TU Qian , JIAN Yuying , XIE Daming , ZENG Zhen , LIU Yuntao , WANG Caixia , HU Bin , LI Cheng . Preparation and physicochemical properties of cinnamon essential oil liposomes[J]. Food and Fermentation Industries, 2023 , 49(17) : 194 -201 . DOI: 10.13995/j.cnki.11-1802/ts.033099

References

[1] YANG Y L, ADEL AL-MAHDY D, WU M L, et al.LC-MS-based identification and antioxidant evaluation of small molecules from the cinnamon oil extraction waste[J].Food Chemistry, 2022, 366:130576.
[2] 赵前, 高永生, 朱丽云, 等.肉桂精油的生理功能及其在畜禽健康中的应用研究进展[J].动物营养学报, 2022, 34(1):68-82.
ZHAO Q, GAO Y S, ZHU L Y, et al.Research progress on physiological function of cinnamon essential oil and its application in livestock and poultry health[J].Chinese Journal of Animal Nutrition, 2022, 34(1):68-82.
[3] HUANG H H, HUANG C X, YIN C, et al.Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam[J].Journal of the Science of Food and Agriculture, 2020, 100(13):4849-4857.
[4] 董鸿春, 付聪, 杨贤庆, 等.类胡萝卜素脂质体的特性、制备与评价的研究进展[J].食品与发酵工业, 2022, 48(14):303-310.
DONG H C, FU C, YANG X Q, et al.Research progress on characteristics, preparation and evaluation of carotenoid-loaded liposomes[J].Food and Fermentation Industries, 2022, 48(14):303-310.
[5] 刘玉兰. 肉桂醛脂质体的制备及理化性质研究[D].长春:吉林大学, 2019.
LIU Y L.Study on preparation of cinnamaldehyde liposomes and its physicochemical properties[D].Changchun:Jilin University, 2019.
[6] 李伟. 肉桂精油/β-环糊精蛋白脂质体纤维膜的制备及在牛肉保鲜中的应用[D].镇江:江苏大学, 2017.
LI W.Preparation of Cinnamomum cassia essential oil/β-cyclodextrin protein liposome fiber membrane and its application in beef preservation[D].Zhenjiang:Jiangsu University, 2017.
[7] 李畅,薛璐,芦晶,等. 高压微射流均质法制备二十二碳六烯酸藻油脂质体及其性质分析[J]. 食品科学, 2022, 43(19): 110-117.
LI C, XUE L, LU J, et al. Preparation and characterization of docosahexaenoic acid algae-rich oil liposomes by high-pressure microfluidizer homogenization[J]. Food Science, 2022, 43(19): 110-117.
[8] CHAVES M A, OSELIERO FILHO P L, JANGE C G, et al.Structural characterization of multilamellar liposomes coencapsulating curcumin and vitamin D3[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2018, 549:112-121.
[9] 郝静梅, 孙志高, 盛冉, 等.柠檬烯纳米脂质体的制备及其性质测定[J].食品与发酵工业, 2018, 44(4):173-179.
HAO J M, SUN Z G, SHENG R, et al.Preparation and characterization of limonene nanoliposomes[J].Food and Fermentation Industries, 2018, 44(4):173-179.
[10] 顾家毓, 余丹丹, 邬瑞光.吴茱萸碱与脂质体模拟生物膜的相互作用:FTIR和DSC研究[J].光谱学与光谱分析, 2019, 39(6):1757-1762.
GU J Y, YU D D, WU R G.The interaction of evodiamine with liposome mimetic biomembrane:FTIR and DSC study[J].Spectroscopy and Spectral Analysis, 2019, 39(6):1757-1762.
[11] ZHANG L, SONG X W, QI Q T, et al.Interaction of DPPC liposomes with cholesterol and food protein during in vitro digestion using dynamic light scattering and FTIR spectroscopy analysis[J].Food Chemistry, 2022, 375:131893.
[12] WU Z G, ZHOU W, PANG C S, et al.Multifunctional chitosan-based coating with liposomes containing laurel essential oils and nanosilver for pork preservation[J].Food Chemistry, 2019, 295:16-25.
[13] 王俊芝. 胆固醇对脂质体双分子层膜结构、性质及功能的影响[D].上海:华东理工大学, 2011.
WANG J Z. Effect of cholesterol on the structure, properties and function of liposome bilayer membrane[D].Shanghai: East China University of Science and Technology, 2011.
[14] KUMARAGE T, BORDEN W, KATSARAS J, et al.Replacing cholesterol with sterol modified lipids results in improved liposomal stability[J].Biophysical Journal, 2022, 121(3):290a.
[15] 郝静, 涂心怡, 曹诗诺, 等.壳聚糖-核桃多肽脂质体的制备及表征[J].食品与发酵工业, 2022, 48(13):135-140.
HAO J, TU X Y, CAO S N, et al.Preparation and characterization of chitosan-coated nanoliposome loaded with walnut (Juglans regia L.) polypeptide[J].Food and Fermentation Industries, 2022, 48(13):135-140.
[16] PORNPUTTAPITAK W, PANTAKITCHAROENKUL J, TEERANACHAIDEEKUL V, et al.Effect of oil content on physiochemical characteristics of γ-oryzanol-loaded nanostructured lipid carriers[J].Journal of Oleo Science, 2019, 68(8):699-707.
[17] SEBAALY C, JRAIJ A, FESSI H, et al.Preparation and characterization of clove essential oil-loaded liposomes[J].Food Chemistry, 2015, 178:52-62.
[18] WU S Z, WANG G, LU Z, et al.Effects of glycerol monostearate and tween 80 on the physical properties and stability of recombined low-fat dairy cream[J].Dairy Science & Technology, 2016, 96(3):377-390.
[19] 胥传来, 姚惠源.吐温-80与脂质体膜相互作用机理的研究[J].西安石油大学学报(自然科学版), 2005, 20(6):45-48.
XU C L, YAO H Y.Study on the interaction mechanism between tween-80 and liposome membrane[J].Journal of Xi’an Shiyou University (Natural Science Edition), 2005, 20(6):45-48.
[20] ZUCKER D, MARCUS D, BARENHOLZ Y, et al.Liposome drugs’ loading efficiency:A working model based on loading conditions and drug’s physicochemical properties[J].Journal of Controlled Release, 2009, 139(1):73-80.
[21] 宋恭帅, 刘家源, 袁雅雯, 等.栀子黄脂质体的制备、表面修饰及体外消化稳定性研究[J].核农学报, 2021, 35(12):2799-2809.
SONG G S, LIU J Y, YUAN Y W, et al.Study on the preparation, surface modification and in vitro digestion stability of gardenia yellow liposomes[J].Journal of Nuclear Agricultural Sciences, 2021, 35(12):2799-2809.
[22] 郭嘉斌, 徐文霞, 李红莲, 等.香叶木素脂质体的处方优化及其体外释放[J].中国医药工业杂志, 2022, 53(2):225-232.
GUO J B, XU W X, LI H L, et al.Formulation optimization and in vitro release of diosmetin liposomes[J].Chinese Journal of Pharmaceuticals, 2022, 53(2):225-232.
[23] HUGUET-CASQUERO A, MORENO-SASTRE M, LÓPEZ-MÉNDEZ T B, et al.Encapsulation of oleuropein in nanostructured lipid carriers:Biocompatibility and antioxidant efficacy in lung epithelial cells[J].Pharmaceutics, 2020, 12(5):429.
[24] SINGH A, ANSARI V A, HAIDER F, et al.A Review on topical preparation of herbal drugs used in liposomal delivery against ageing[J].Research Journal of Pharmacology and Pharmacodynamics, 2020, 12(1):5.
[25] 张婷, 温鹤迪, 宋敬一, 等.基于乙醇注入-高压均质的蛋清肽脂质体制备及体内外缓释效果[J].食品科学, 2021, 42(13):79-86.
ZHANG T, WEN H D, SONG J Y, et al.Preparation and in vivo and in vitro sustained-release characteristics of egg white peptide liposomes by ethanol injection combined with high-pressure homogenization[J].Food Science, 2021, 42(13):79-86.
[26] KEIVANI NAHR F, GHANBARZADEH B, HAMISHEHKAR H, et al.Investigation of physicochemical properties of essential oil loaded nanoliposome for enrichment purposes[J].LWT, 2019, 105:282-289.
[27] KAMIŃSKI D M, ARCZEWSKA M, POCIECHA D, et al.Antibiotic amphotericin B-DPPC lipid complex:X-ray diffraction and FTIR studies[J].Journal of Molecular Structure, 2015, 1080:57-62.
[28] BAGHERI L, KHODAEI N, SALMIERI S, et al.Correlation between chemical composition and antimicrobial properties of essential oils against most common food pathogens and spoilers:In-vitro efficacy and predictive modelling[J].Microbial Pathogenesis, 2020, 147:104212.
[29] FAN H F, LIU G Q, HUANG Y Q, et al.Development of a nanostructured lipid carrier formulation for increasing photo-stability and water solubility of Phenylethyl Resorcinol[J].Applied Surface Science, 2014, 288:193-200.
[30] SIRIPATRAWAN U, VITCHAYAKITTI W.Improving functional properties of chitosan films as active food packaging by incorporating with propolis[J].Food Hydrocolloids, 2016, 61:695-702.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.