WPI-coated liposomes as a delivery vehicle for enhancing the thermal stability and antioxidant activity of luteolin

• Published in: Food chemistry Vol. 437; p. 137786
• Main Authors: Huang, Meigui, Lu, Hui, Ahmad, Mehraj, Ying, Ruifeng
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30-03-2024
• Subjects: Antioxidant activity; Liposomes; Luteolin; Thermal stability; WPI; WPI; Luteolin; Liposomes; Antioxidant activity; Thermal stability
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137786

[Display omitted]
•At a 5% w/v concentration, WPI demonstrated excellent dispersibility and the appropriate charge, resulting in a robust electrostatic contact force.•The interaction between WPI and the lipid bilayer led to the formation of a stable modified layer on the surface of liposomes.•Liposomes coated with WPI enhanced the antioxidant activity and thermal stability of luteolin.
The practical application of luteolin in food systems faces challenges due to its inherent instability. This study aimed to develop luteolin-loaded liposomes coated with whey protein isolate (WPI) to enhance the thermal stability and antioxidant activity of luteolin. The physical characteristics of both luteolin-loaded liposomes (LUT-Lips) and WPI-coated luteolin-loaded liposomes (WPI-LUT-Lips) were assessed. At a 5% WPI concentration, WPI-LUT-Lips demonstrated excellent dispersibility and improved encapsulation efficiency. WPI interacted with the liposome membrane via hydrophobic forces, hydrogen bonding, and electrostatic contact force, resulting in an efficient coating. Differential scanning calorimetry confirmed that WPI-LUT-Lips exhibited greater thermal stability compared to LUT-Lips, attributed to the protective effect of the WPI. Furthermore, WPI-LUT-Lips displayed superior antioxidant activity, as evidenced by their DPPH scavenging activity (86.36 ± 1.95%), TBARS reduction (25.33 ± 1.90%), and reducing power (82.86 ± 1.42%). Therefore, WPI-coated luteolin-loaded liposomes offer a promising way to enhance luteolin’s integration into food systems.