Chitosan-Coated Liposomes of Chia Seed (Salvia hispanica L.) Phenolic Extract: Maximising Bioaccessibility and Shelf-Life Stability in Functional Yoghurt

文献类型： 外文期刊

第一作者： Gebremeskal, Yemane H.

作者： Gebremeskal, Yemane H.;Nadtochii, Liudmila A.;Boulkrane, Mohamed Said;Baranenko, Denis A.;El-Messery, Tamer M.;Gebremeskal, Yemane H.;Eremeeva, Natalia B.;Soliman, Tarek N.;Al-Harbye, Nouf F.;Liu, Xueming

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关键词： Chia seeds (Salvia hispanica L.); Chitosan-coated liposomes; Bioactive phenolic compounds; Encapsulation efficiency; Functional yoghurt; Bioavailability

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.8； 五年影响因子：6.1 ）

ISSN： 1935-5130

年卷期： 2025 年

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收录情况： SCI

摘要： Chia seeds (Salvia hispanica L.), renowned for their antioxidant and anti-inflammatory phenolic compounds, face challenges from degradation of phenolic compounds under thermal processing and gastrointestinal conditions, reducing systemic absorption from bioactive instability during food processing, limiting bioavailability. This study overcomes these drawbacks by encapsulating chia seed phenolic extract (CSPE) within chitosan-coated liposomes for yoghurt fortification, enhancing stability and controlled intestinal delivery. CSPE was extracted from defatted chia flour via ultrasound-assisted ethanol extraction, lyophilised, and encapsulated into lecithin-based primary and chitosan-coated secondary liposomes. Characterisation included encapsulation efficiency, TEM morphology, zeta potential, and in vitro gastrointestinal release assays. Yoghurts fortified with secondary liposomes (1.25-3.75% w/v) underwent 15-day evaluations of physicochemical, microbial, and sensory stability. Secondary liposomes unveiled superior encapsulation efficiency (85.12%) versus primary counterparts (77.35%; p < 0.05) and increased phenolic bioaccessibility. Fortified yoghurts retained industrial viability, with stable pH (4.53 +/- 0.01), titratable acidity (0.94 +/- 0.02%), and no microbial or textural defects (syneresis, viscosity) relative to controls. Sensory panels approved low-to-moderate doses (T1-T2), whereas T3 elicited slight astringency. Chitosan-coated liposomes emerge as an innovative approach for functional dairy enhancement, optimising bioactive delivery while maintaining product quality and consumer acceptability. The method's cost-efficiency and scalability bridge laboratory innovation to industrial applications, addressing nutrient loss in functional foods. Future research should focus on flavour optimisation for high-dose formulations and in vivo trials to validate nutritional efficacy.

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