Formulation and Characterization of Taxifolin‐Loaded Lipid Nanovesicles (Liposomes, Niosomes, and Transfersomes) for Beverage Fortification

Abstract

In this study, nanovesicles such as transfersomes, niosomes, and liposomes prepared by an ethanol injection method (EIM) (EIM) and formulated with soybean lecithin, Tween 80, Span 60, and cholesterol, are used to improve the bioavailability of taxifolin, a natural antioxidant with beneficial properties for health and food preservation. Morphology, stability, and the in-vitro release of the optimal formulations are fully examined. The obtained results indicate that taxifolin-loaded nanovesicles present sizes ranging between 98 and 215 nm along with a narrow size distribution (polydispersity index less than 0.250). The zeta potential of nanovesicles is negative and in the range of −20.40 to −32.20 mV. The optimal formulations with the maximum encapsulation efficiency (72-75%) are the transfersomes formulated with lecithin and Tween 80 in the presence and absence of cholesterol. Additionally, in vitro release behavior of nanovesicles shows low taxifolin released (3.68-10.13%) at intestinal conditions, whereas more than 90% of taxifolin is released in gastrointestinal conditions. The compatibility between taxifolin and nanovesicles components is confirmed by FTIR. Transmission electron microscopy demonstrates spherical shaped particles around 200 nm. Backscattering profiles variations show the potential application of taxifolin nanovesicles for producing fortified apple juice with excellent physical stability. Practical Applications: Taxifolin is a flavanonol, which fulfills a particular task in preserving stable functions of the circulatory system owing to its special antioxidant ability and biological activity. Nevertheless, its low bioavailability is a salient drawback for biomedical and food applications. Thus, the current study is conducted to encapsulate taxifolin in nanovesicles (such as liposome, niosome, transfersome) by EIM to improve its bioavailability. Nanocarriers with relatively decent physical stability and high encapsulation efficiency can be brought about through Tween 80, soybean lecithin, and in the presence and absence of cholesterol as stabilizer which ensures the successful delivery of taxifolin to food formats such as beverages.

Phenolic compounds: current industrial applications, limitations and future challenges

“…47,58 Also, an improvement of the bioavailability of these molecules has been achieved by these technologies. 55,[59][60][61][62][63] Therefore, the complexity of each phytochemical, associated with the selected wall material and their…”

Vitamin D3 Loaded Niosomes and Transfersomes Produced by Ethanol Injection Method: Identification of the Critical Preparation Step for Size Control

“…Nature and size of the nanovesicles are crucial parameters related to the capacity to avoid the immune system, or trespassing physiological barriers [ 8 , 9 ]. Therefore, control of nanovesicles characteristics should be achieved in order to develop important applications for biomedicine, [ 10 , 11 , 12 ] cosmetics, and food industries [ 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 ]. This is also important in order to develop new strategies for the synthesis of novel nanomaterials [ 24 , 25 , 26 ].…”

Enzymatic Polymerization of Dihydroquercetin (Taxifolin) in Betaine-Based Deep Eutectic Solvent and Product Characterization

“…The study of DHQ and oligoDHQ by Fourier transform IR spectroscopy (Figure 4b) showed that their spectra are quite similar. The characteristic bands of DHQ are as follows: 3400 cm −1 (O-H stretching vibration), 1645 cm −1 (C=O stretching in flavones), 1360 cm −1 (O-H bending and C-O stretching in phenolic compound), 1264 cm −1 (C-O-C stretching in the aryl ether ring C), and 1165 cm −1 (characteristic band of 5,7-dihydroxysubstituted flavonoids) [59][60][61]. At the same time, the absorption bands in the oligoDHQ spectrum are broader and smoother in comparison to the monomer spectrum, and the peaks corresponding to stretching vibrations of phenol groups (1135 and 1115 cm −1 ) [62] are noticeably lower.…”