Choline oleate based micellar system as a new approach for Luteolin formulation: Antioxidant, antimicrobial, and food preservation properties evaluation
Choline oleate based micellar system as a new approach for Luteolin formulation: Antioxidant, antimicrobial, and food preservation properties evaluation
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DOI：
10.1016/j.molliq.2022.120151
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发表时间：
2022-08
影响因子：
6
通讯作者：
Islam Md Shimul;Rahman Md Moshikur;K. Minamihata;M. Moniruzzaman;N. Kamiya;M. Goto
中科院分区：
文献类型：
--
作者：
Islam Md Shimul;Rahman Md Moshikur;K. Minamihata;M. Moniruzzaman;N. Kamiya;M. Goto
木犀草素（LUT）是一种重要的黄酮类化合物，具有优良的抗氧化和抗菌性能。然而，其在水中的低溶解度和稳定性，以及与其配方相关的挑战，限制了其在食品防腐中的应用。在这里，我们开发了一种高度水溶性的LUT-加载胶束制剂（LUT-MF）使用固体在水中的纳米分散技术，涉及乳化和冻干过程。将溶解在包含丙酮、甲醇和环己烷（5：10：85 v/v）的有机相中的LUT用表面活性离子液体油酸胆碱（[Cho][Ole]）的水溶液乳化，并将水包油乳液冻干以除去有机相和水并获得固体LUT-[Cho][Ole]络合物。将LUT-[Cho][Ole]复合物再次分散在水中以制备具有良好稳定性的LUT-MF制剂。动态光散射和透射电子显微镜证实，LUT-MF形成的球形胶束的平均粒径约为73 nm。LUT-MF表现出优异的包封率（94.3%）和增强的水溶性。在含30%乙醇的PBS中进行的体外释放研究表明，24 h后，LUT-MF的LUT释放量是LUT混悬液的3.94倍。所开发的制剂显示出比游离LUT和抗坏血酸更好的抗氧化活性。LUT-MF表现出比苯甲酸钠更高的抗菌活性。食品防腐研究表明，与苯甲酸钠处理相比，用LUT-MF处理草莓在10 °C下储存8天后有效地保持了颜色并防止了皱缩和腐烂。结果表明，LUT-MF是一种潜在的天然防腐剂替代传统的有毒化学防腐剂在食品工业中使用。
Luteolin (LUT), an important flavonoid, shows excellent antioxidant and antimicrobial properties. However, its low solubility and stability in water, as well as challenges related to its formulation, have limited its use in food preservation. Here, we develop a highly water-soluble LUT-loaded micellar formulation (LUT-MF) using a solid-in-water nanodispersion technique involving emulsification and lyophilization processes. LUT solubilized in an organic phase comprising acetone, methanol, and cyclohexane (5:10:85 v/v) was emulsified with an aqueous solution of a surface-active ionic liquid, choline oleate ([Cho][Ole]), and the oil in water emulsion was lyophilized to remove the organic phase and water and obtain a solid LUT-[Cho][Ole] complex. LUT-[Cho][Ole] complex was dispersed again in water to prepare the LUT-MF formulation with good stability. Dynamic light scattering and transmission electron microscopy confirmed that the LUT-MF formed spherical micelles with a mean particle size of approximately 73 nm. LUT-MF showed excellent encapsulation efficiency (94.3%) and enhanced aqueous solubility. Anin vitrorelease study in PBS containing 30% ethanol demonstrated 3.94 times higher release of LUT from LUT-MF than from LUT suspension after 24 h. The developed formulation showed better antioxidant activity than both free LUT and ascorbic acid. LUT-MF demonstrated higher antibacterial activity than sodium benzoate. Food preservation studies revealed that treating strawberries with LUT-MF effectively preserved color and prevented shriveling and decay over 8 days storage at 10 °C, compared with sodium benzoate treatment. The results suggest that LUT-MF is a potential natural preservative alternative to conventional toxic chemical preservatives used in the food industry.