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ORIGINAL ARTICLE
Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential
1
Institute for Medical Research, University of Belgrade, Dr Subotića 4, 11000 Belgrade, Serbia
2
Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
3
Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia
4
Division of Gastroenterology and Hepatology, University Hospital Split, Spinčićeva 1, 21000 Split, Croatia
5
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Submission date: 2021-06-21
Final revision date: 2021-11-01
Acceptance date: 2021-11-03
Online publication date: 2021-11-26
Publication date: 2021-11-26
Corresponding author
Tea Bilusic
Food Technology, University of Split, Faculty of Chemisty and Technology, R.- Boskovica, 21000, Split, Croatia
Food Technology, University of Split, Faculty of Chemisty and Technology, R.- Boskovica, 21000, Split, Croatia
Pol. J. Food Nutr. Sci. 2021;71(4):441-449
KEYWORDS
TOPICS
Liquid chromatographyFunctional foodsMicroencapsulationDigestionFood bioactivesNutraceuticalsVegetables
ABSTRACT
Encapsulation of sinigrin in liposomes with the proliposomal method was performed in order to evaluate the effect of this process on in vitro simulated digestion and antioxidant potential of sinigrin. The recovery of sinigrin after simulated gastric and duodenal digestion of its free and liposomal forms was determined with HPLC-UV using human digestive juices. The antioxidant potential of sinigrin and sinigrin-loaded liposomes was determined with the Rancimat test as their ability to prolong oxidative stability of edible oil. The efficiency of 62% was obtained by encapsulating sinigrin in liposomes. The values of mean diameter, polydispersity index and zeta potential showed satisfactory size uniformity and physical stability of the liposomes containing sinigrin. Liposomes were shown to inhibit the digestion of sinigrin in both human gastric and intestinal juices, clearly enabling its prolonged release. Moreover, sinigrin in the liposomal form significantly prolonged the induction time of edible oil oxidation compared to its free form. The results obtained are encouraging from the point of view of a possible incorporation of the sinigrin-loaded liposomes in real functional food systems or their use as nutraceuticals.
FUNDING
The research was funded by the Croatian Science Foundation within the project “Plants as a source of bioactive sulphur compounds and their ability to hyperracumulate metals” (IP-06-2016-1316).
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