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

Liposomal nanodelivery systems generated from proliposomes for pollen extract with improved solubility and in vitro bioaccessibility

“…In other words, the conversion of proliposomes to liposomes did not affect the encapsulation process. In fact, the EE results are comparable with our previous studies ( Altin et al., 2018b ; Akgün et al., 2020 ). While the formulations with 0.1% (w/v) of PPE resulted in the highest encapsulation efficiency, 0.2% (w/v) concentration of PPE was selected to make the spectrophotometric measurements easier due to multiple dilutions in the further steps.…”

“…The increment of particle size and alteration of the surface charge of the liposomes are two important parameters for successful surface coating. In our previous studies, we have reported that the introduction of the negatively charged phenolic extract to the anionic liposomal dispersion increase the negativity of the total zeta potential of liposomal dispersions ( Gültekin-Özgüven et al., 2016 ; Altin et al., 2018b ; Akgün et al., 2020 ). However, the surface charge of phenolic pollen extract in pH between 3.0-3.5 has been found as neutral ( Sebii et al., 2019 ).…”

“…In several studies ( Akgün et al., 2020 ; Altin et al., 2018b ; Gibis et al., 2014 ; Gültekin-Özgüven et al., 2016 ), it has been indicated that the optimum encapsulation efficiency with liposomes can be reached using 0.1–0.2% (w/v) of phenolic concentration. To compare the encapsulation ability of P-liposomes respect to the C-liposomes in terms of optimum encapsulation efficiency, PPEs with a concentration of 0.1 and 0.2% (w/v) were studied.…”

“…In vitro bioaccessibility studies were performed according to the method described by Altin et al., 2018a , Altin et al., 2018b . In brief, 13.5 ml of basal saline (140 mM NaCl and 5mM KCl) and 1.5 mL of sample was mixed in a shaking water bath (New Brunswick Scientific Co., Inc., New Jersey, USA) at 37 °C for 10 min.…”

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

“…That is why CBS encapsulation strategies applied to the food field have also been suggested [124]. Altin et al [125] proposed CBS encapsulation with chitosan-coated liposomes for drinking yogurt preparation that allowed the stabilization of the phenolic content during storage and increased in vitro bioaccessibility in terms of the TPC, TFC, and antioxidant activity, while Papillo et al [65] used CBS microencapsulation by spray-drying with maltodextrins as stabilizing agents in order to stabilize CBS polyphenols in baked products, obtaining biscuits with an invariable polyphenol content after going through the baking process and with up to 90 days of storage.…”