Lyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics

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dc.authorid0000-0003-1173-5793
dc.authorid0000-0003-2225-7993
dc.authorid0000-0003-2084-7076
dc.authorid0000-0002-6777-273X
dc.authorid0000-0003-0665-8041
dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorUzuner, Kubra
dc.contributor.authorParlak, Mahmud Ekrem
dc.contributor.authorDagdelen, Adnan Fatih
dc.contributor.authorSaricaoglu, Furkan Turker
dc.date.accessioned2026-02-12T21:05:31Z
dc.date.available2026-02-12T21:05:31Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn recent years, there has been extensive research on valorization of food wastes and a growing interest in nano-liposomal systems for food applications. This paper discusses the case of phosphatidylcholine base-dnanophytosomes loaded with anthocyanins extracted from red onion (RNPs) to overcome the bio-stability during digestion. The characterization of lyophilized RNPs in terms of entrapment efficiency, particle size, poly-dispersity index (PDI), zeta-potential, morphological properties, in vitro bioaccessibility and release kinetics were investigated. Entrapment efficiency was determined as 78.63% with lowest particle size (177.73 nm) and PDI value (0.45) and non-dense spherical microstructure for RNP6 (red onion peel anthocyanin extract: soybean phosphatidylcholine at 1:6 ratio). Apart from the particle size, entrapment efficiency was determined higher than 75%, which indicates good entrapment. Additionally, from the cumulative release of RNPs concluded as a successful nano-structure with a two-fold increase in intestinal medium. However, poor Carr index and Hausner ratio suggest some limitations of the current nanoliposomes process which could be further improved. Red onion peel wastes, which are typically discarded, can serve as excellent sources of anthocyanins, and its preparation to nanophytosomes could be used as functional food ingredient or food supplements.
dc.identifier.doi10.1016/j.fbio.2023.102702
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85153793753
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2023.102702
dc.identifier.urihttps://hdl.handle.net/20.500.12885/7006
dc.identifier.volume53
dc.identifier.wosWOS:000990821500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectAnthocyanin
dc.subjectRed onion peel
dc.subjectPhytosome
dc.subjectNanocarrier
dc.subjectBioactive compounds
dc.subjectIn vitro bioaccessibility
dc.titleLyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics
dc.typeArticle

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