Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility

• Published in: Journal of food engineering 2018-04, Vol.223, p.91-98
• Main Authors: Altin, Gokce, Gültekin-Özgüven, Mine, Ozcelik, Beraat
• Format: Article
• Language: English
• Subjects: In vitro digestion; Phenolics; Primary liposomes; Secondary liposomes; SEM; Spray drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2017.12.005

Cocoa hull waste phenolic extract (CHWPE)1 were encapsulated by fine-disperse anionic liposomes at optimum concentration of 0.2% (w/v) with encapsulation efficiency of 73.6%. Primary anionic liposomes were coated with cationic chitosan (0.4%, w/v) by layer-by-layer deposition method and obtained secondary liposomes were spray dried using maltodextrin as a carrier agent. Bioaccessibility of CHWPE was increased at least 6 fold when encapsulated in secondary liposomes and it did not change during spray drying process after in-vitro digestion. Changes in major phenolic compounds, namely, catechin, epicatechin, quercetin, ferulic acid, gallic acid, p-coumaric acid, syringic acid, transcinnamic acid, vanilic acid and vanillin were investigated before and after in-vitro digestion. p-coumaric acid was the main phenolic compound detected in secondary liposome dispersion with CHWPE, CHWPE powder, and liposomal powder with CHWPE. •Cocoa hull waste is an important phenolic source.•Liposome systems are new technique for encapsulation of food components.•Spray drying enhanced the stability of liposomes.•Bioaccessibility of phenolics are increased by spray dried liposomal systems.•The location of phenolics on liposomal systems effect their degradation level.