307: Characterization and Functional Properties of Djulis (Chenopodium Formosanum) Phytosomes and Liposomes

Introduction

Djulis (Chenopodium formosanum), rich in bioactive compounds like polyphenols and flavonoids, provides significant antioxidant and anti-inflammatory benefits, with recent studies focusing on enhancing its stability and bioavailability through advanced processing techniques. Phytosomes combine plant bioactives with phospholipids to enhance stability, bioavailability, and solubility, protecting compounds from damage and improving absorption. Similarly, liposomes, spherical vesicles formed from phospholipid bilayers, enhance the stability, bioavailability, and targeted delivery of bioactive compounds, with applications in pharmaceuticals, cosmetics, and nutraceuticals.

Methods

Djulis was processed into an extract by grinding it into powder, soaking it in ethanol (1:10 ratio), filtering the solution, and removing the solvent with a rotary evaporator before freeze-drying. For phytosome preparation, djulis extract (0, 5, 10, 15, 20 g) and soybean lecithin were dissolved in methanol, mixed, stirred, stored at 4°C for 18 hours, and freeze-dried after solvent removal. For liposomes, soybean lecithin, cholesterol, and djulis extract (0, 5, 10, 15, 20 g) were dissolved in ethanol, and a lipid film was formed by solvent removal, re-dissolved in distilled water, and freeze-dried. The characterization and functional properties of both phytosomes and liposomes were subsequently analyzed.

Results

Phytosomes outperformed liposomes in stabilizing djulis bioactive compounds and enhancing antioxidant activity. At 20 g, phytosomes achieved total phenolic and flavonoid contents of 50 ppm and 40 ppm, compared to liposomes' 30 ppm and 10 ppm. Phytosomes also demonstrated superior DPPH scavenging (90%) and CUPRAC chelating ability (50 μmol TE/g) compared to liposomes. Betacyanin and betaxanthin levels in phytosomes reached 130 ppm and 120 ppm, while liposomes only reached 80 ppm and 70 ppm. SEM analysis revealed phytosomes' dense, uniform structure versus liposomes' rough, porous surfaces. Phytosomes exhibited better color stability, with consistent L*, a*, and b* values and lower ΔE. FTIR spectra showed stronger binding of bioactive compounds in phytosomes. Encapsulation efficiency reached 90% for phytosomes (vs. 60% for liposomes), and particle size stabilized at 100 nm, showcasing their superior stability and bioavailability.

Significance

Phytosomes exhibited superior stability and dispersibility, while liposomes showed poor dispersibility and a tendency to aggregate, limiting their use in high-stability applications. Djulis phytosomes hold potential for future development in food, pharmaceuticals, and cosmetics.

Authors: Yu-Chen Li, Song-Yang Zhuang, Min-Hsuan Wu, Yung-Jia Chan, Wen-Chien Lu, Po-Hsien Li