Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (drinking yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity

Gokce Altin, Mine Gültekin-Özgüven, Beraat Ozcelik*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)

Abstract

Cocoa hull waste phenolic extract (CHWPE) was encapsulated by chitosan coated liposomes with 0.2% of concentration. Ayran (drinking yoghurt) system was employed as a vehicle for inclusion of phenolic loaded liposomes in dispersion and powder form. Antioxidant capacityand in-vitro bioaccessibility of both dispersion and spray-dried powder liposomal systems with CHWPE included in ayran samples were investigated during the storage period of 15 days. Compared to the ayran sample with CHWPE (0.05%), in-vitro bioaccessibility of encapsulated CHWPE in ayran was determined to be 5 fold and 2 fold higher in the form of liposomal powder (0.05%), and liposomal dispersion (0.1%) in terms of total phenolics and total flavonoids, and total antioxidant capacity (DPPH and CUPRAC assays). The bioaccessibility of catechin (50%) and ferulic acid (80%) of encapsulated CHWPE in liposomal powder showed no significant difference (p > 0.05) during storage. In dispersion of liposomes, bioaccessibility of individual phenolic compounds was variable. Vanillin showed the minimum bioaccessibility in liposomal powder (19%) and liposomal dispersion (16%) at the end of storage. In summary, the use of liposomal delivery systems in powder form should be recommended in ayran system. Although the psychochemical properties of enriched ayran were not monitored in this study, it is suggested that these properties be taken into consideration in determining the form of liposomes to be added to a food product.

Original languageEnglish
Pages (from-to)364-370
Number of pages7
JournalFood Hydrocolloids
Volume81
DOIs
Publication statusPublished - Aug 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Ayran(drinking yoghurt)
  • In-vitro bioaccessibility
  • Liposomal encapsulation
  • Phenolics
  • Stability

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