Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food

Abstract

Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2–1% w/v) was enclosed in a liposome structure coated with or without chitosan (primary/secondary liposome). Particle size, zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical, and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and its release increased throughout the intestinal phase. Thus, PSPE in a microencapsulated form has been proven to be a rich and cost-effective source of phenolics that can be used successfully to produce functional yogurt.

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt

“…Mean cohesiveness values were lower for yogurt samples with MSE and MRE than for plain yogurt, this may be due to the reduced strength of protein-protein bonds [ 59 ]. According to the results obtained by Hashim et al [ 70 ] the addition of bioactive compounds extracted from date palm seeds ( Phoenix dactylifera L.) had a slight effect on the textural profile of the yogurt compared to the control.…”

Enhancing date seed phenolic bioaccessibility in soft cheese through a dehydrated liposome delivery system and its effect on testosterone-induced benign prostatic hyperplasia in rats

“…For colloidal particles to exhibit resistance to electrostatic repulsion, it is typically necessary for the ζ-potential of the entire structure to exceed a value of ±30 mV. In prior research, it has been documented that the incorporation of a phenolic extract with a negative charge into an anionic liposomal dispersion results in the elevation of the overall negative zeta potential of the liposomal dispersions ( 20 , 21 , 73 ).…”