Physicochemical Stability and Bio-Functionality of Liposome-Encapsulated Macadamia Husk Phenolic Extract

Area of Science:

• Food Science and Technology
• Nutraceutical Development
• Biomaterials Engineering

Background:

• Macadamia husks are rich in antioxidants but unstable for food applications.
• Instability limits the use of macadamia husk phenolic-rich extract (MHPE) in food systems.
• Developing stable delivery systems for bioactive compounds is crucial for functional foods.

Purpose of the Study:

• To encapsulate MHPE in liposomes to improve stability and control release.
• To assess the cytotoxicity of liposome-encapsulated MHPE.
• To evaluate the potential of liposomal MHPE for functional food applications.

Main Methods:

• Macadamia husk phenolic-rich extract (MHPE) encapsulated in soy lecithin liposomes via high-shear mixing and high-pressure homogenization.
• Characterization included particle size, PDI, ζ-potential, encapsulation efficiency, and morphology (TEM).
• Cytotoxicity assessed using Caco-2 cells; phenolic release evaluated under simulated gastrointestinal conditions.

Main Results:

• Liposomes exhibited nano-sized particles (77-78 nm), low PDI (0.21), and high negative ζ-potential (-43.11 to -47.01 mV) during storage.
• High encapsulation efficiency (81.50% initially, 73.60% after 28 days) was maintained.
• Liposomal MHPE was non-cytotoxic and demonstrated slower phenolic release compared to free extract.

Conclusions:

• Liposomal encapsulation significantly enhances the stability of macadamia husk phenolics.
• Controlled release of MHPE was achieved, improving its suitability for food applications.
• Liposomal MHPE shows promise as a functional ingredient in foods and nutraceuticals.