Preparation and Characterization of Ethanol Extract of Propolis Liposomes

doi:10.7506/spkx1002-6630-201613009

Abstract

Abstract:

The thin film evaporation-dynamic high pressure microfluidization method was used to prepare ethanol extract
of propolis (EEP) liposomes with soybean lecithin and cholesterol as membrane materials. The characterization of EEP
liposomes was examined by dynamic light scattering particle size analyzer, transmission electron microscopy, DPPH radical
scavenging activity assay, and low temperature storage test. The results showed that the average size of the liposomes
obtained, evenly spherical in appearance, was (78 ± 14) nm, the encapsulation efficiency (97.80 ± 5.21)%, and the stability
parameter Ke value (2.53 ± 0.05)%. After the liposomes were incubated at 4 ℃ for 90 and 180 days, their encapsulation
efficiency was reduced by 16.74% and 28.77%, along with a simultaneous increase in polydispersity index (PDI) of 6.61%
and 14.32%, respectively. Moreover, antioxidant activity index (AAI) values for DPPH radical scavenging activity of the
stored liposomes were 2.78 and 2.71, respectively. The contents of 7 compounds in the liposomes changed by 1.08%–
6.63% after 180 days storage as revealed by HPLC analysis compared to 5.55%–19.42% in EEP. This study highlights the
protection of liposome on EEP.

Key words: ethanol extract of propolis, liposome, characterization, stability

CLC Number:

S896.6

GUO Xiali, LAN Yahui, ZOU Yihong, LI Xiong, LUO Liping. Preparation and Characterization of Ethanol Extract of Propolis Liposomes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613009.

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