Nanoliposomal carriers for improvement the bioavailability of high - valued phenolic compounds of pistachio green hull extract

Food Chem. 2017 Apr 1:220:115-122. doi: 10.1016/j.foodchem.2016.09.207. Epub 2016 Sep 30.


In present study, nanoliposomes were prepared by thin hydration method with different concentrations of phenolic compounds (500, 750 and 1000ppm) of pure extract and lecithin (1, 2 and 3%w/w) and characterized by considering the particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and morphology. The results showed that nanoliposome (90.39-103.78nm) had negative surface charge varied from -51.5±0.9 to -40.2±0.2mV with a narrow size distribution (PDI≈0.069-0.123). Nanoliposomes composed of 1% lecithin with 1000ppm of phenolic compounds had the highest EE (52.93%). The FTIR analysis indicated the formation of hydrogen bonds between the polar zone of phospholipid and the OH groups of phenolic compounds. Phenolic compounds also increased phase transition temperature (Tc) of nanoliposomes (2.01-7.24°C). Moreover, nanoliposomes had considerable stability during storage. Consequently, liposome is an efficient carrier for protection and improving PGHE biofunctional actives in foodstuffs.

Keywords: Lecithin; Nanoliposome; Phenolic compounds; Physiochemical characteristics; Pistachio green hull; Stability.

MeSH terms

  • Anthocyanins / analysis
  • Calorimetry, Differential Scanning
  • Flavonoids / analysis
  • Lecithins / analysis
  • Liposomes / chemistry*
  • Microscopy, Atomic Force
  • Microscopy, Electron, Transmission
  • Nuts / chemistry*
  • Oxidation-Reduction
  • Particle Size
  • Phase Transition
  • Phenols / analysis*
  • Pistacia / chemistry*
  • Plant Extracts / analysis*
  • Solid Phase Extraction
  • Spectroscopy, Fourier Transform Infrared
  • Temperature


  • Anthocyanins
  • Flavonoids
  • Lecithins
  • Liposomes
  • Phenols
  • Plant Extracts