Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks

Danijela Šeremet; Kristina Vugrinec; Predrag Petrović; Ana Butorac; Sunčica Kuzmić; Aleksandra Vojvodić Cebin; Ana Mandura; Marija Lovrić; Rada Pjanović; Draženka Komes

doi:10.1016/j.foodchem.2021.131257

Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks

Food Chem. 2022 Feb 15:370:131257. doi: 10.1016/j.foodchem.2021.131257. Epub 2021 Sep 28.

Authors

Affiliations

¹ University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia. Electronic address: dseremet@pbf.hr.
² University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia. Electronic address: k.vugrinec8@gmail.com.
³ University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, Belgrade, Serbia. Electronic address: ppetrovic@tmf.bg.ac.rs.
⁴ BICRO BIOCentre Ltd., Borongajska cesta 83h, Zagreb, Croatia. Electronic address: ana.butorac@biocentre.hr.
⁵ Forensic Science Centre "Ivan Vučetić" Zagreb, Forensic Science Office, University of Zagreb, Ilica 335, Zagreb, Croatia. Electronic address: skuzmic@mup.hr.
⁶ University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia. Electronic address: avojvodic@pbf.hr.
⁷ University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia. Electronic address: amandura@pbf.hr.
⁸ BICRO BIOCentre Ltd., Borongajska cesta 83h, Zagreb, Croatia. Electronic address: marija.lovric@biocentre.hr.
⁹ University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, Belgrade, Serbia. Electronic address: rada@tmf.bg.ac.rs.
¹⁰ University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia. Electronic address: dkomes@pbf.hr.

PMID: 34788947
DOI: 10.1016/j.foodchem.2021.131257

Abstract

Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 °C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.

Keywords: Extraction; Incorporation; Liposomes; Mountain germander; Teucrium montanum L..

MeSH terms

Chromatography, Liquid
Coffee
Liposomes
Tandem Mass Spectrometry
Teucrium*

Substances

Coffee
Liposomes