Enhancing the functionality of Filipendula ulmaria extract in food products through liposomal encapsulation

abstrakt

angličtina

Filipendula ulmaria is a plant known for its medicinal properties and long history of use in traditional medicine. It contains many bioactive compounds that are responsible for its pharmacological effects. One of the main properties of the Filipendula is its significant antioxidant potential. Antioxidants help protect cells from the harmful effects of free radicals and contribute to the maintenance of overall health [1-4]. Studies show that Filipendula extracts exhibit high antioxidant efficiency mainly due to the presence of phenolic compounds, the most abundant representatives of which include polyphenols, flavonoids, catechins and proanthocyanins [1,5-7]. At the same time, due to the content of salicylates, the anti-inflammatory potential of the plant and its extract has also been demonstrated [8]. However, herbal extracts often face stability problems, mainly due to their tendency to oxidize. Therefore, various approaches have been investigated to improve their stability. In this work, we have explored the possibility of encapsulating this extract in liposomal particles. In our previous studies, we observed that the antioxidant and antimicrobial efficacy of this extract tends to decrease over time due to instability. To prevent this, increase bioavailability and allow controlled release, we encapsulated the extract in liposomes prepared by the Mozafari method. These liposomes maintained stability for 28 days and their diameter was consistently around 100 nm, indicating minimal size variation. Encapsulation efficiency was evaluated by UV-VIS spectrometry, antioxidant activity was assessed by ABTS and DPPH assays, and total phenolic content was quantified by the Folin-Ciocalteu method. The results showed that encapsulation significantly improved the stability and functionality of the extract, making it a suitable candidate for incorporation into specific food products such as gelatin confectionery.

RYCHETSKÝ, M.; VÍTOVÁ, E.

28. 11. 2024

Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

Brno

978-80-214-6298-4

Studentská odborná konference Chemie je život 2024; Sborník abstraktů

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48

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https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-abstraktu-2024-p276490