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. 2022 Dec 19;9(12):818.
doi: 10.3390/bioengineering9120818.

Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters

Xiaoyu Cheng  1 , Mingwu Zang  1 , Shouwei Wang  1 , Xin Zhao  1 , Guozhen Zhai  1 , Le Wang  1 , Xiang Li  1 , Yan Zhao  1 , Yijing Yue  1   2
Affiliations

Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters

Xiaoyu Cheng et al. Bioengineering (Basel). .

Abstract

Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanoliposome encapsulation is a promising and rapidly emerging technology in which antioxidants are incorporated into the liposomes to provide the food high quality, safety and long shelf life. The objectives of this study were to prepare nanoliposome coatings of rosemary oleoresin to enhance the antioxidant stability, and to evaluate their potential application in inhibiting protein and lipid oxidation in dried oysters during storage. The nanoliposomes encapsulating rosemary oleoresin were applied with a thin-film evaporation method, and the optimal amount of encapsulated rosemary oleoresin was chosen based on changes in the dynamic light scattering, Zeta potential, and encapsulation efficiency of the nanoliposomes. The Fourier transform-infrared spectroscopy of rosemary oleoresin nanoliposomes showed no new characteristic peaks formed after rosemary oleoresin encapsulation, and the particle size of rosemary oleoresin nanoliposomes was 100-200 nm in transmission electron microscopy. The differential scanning calorimetry indicated that the nanoliposomes coated with rosemary oleoresin had better thermal stability. Rosemary oleoresin nanoliposomes presented good antioxidant stability, and still maintained 48% DPPH radical-scavenging activity and 45% ABTS radical-scavenging activity after 28 d of storage, which was 3.7 times and 2.8 times higher than that of empty nanoliposomes, respectively. Compared with the control, the dried oysters coated with rosemary oleoresin nanoliposomes showed significantly lower values of carbonyl, sulfhydryl content, thiobarbituric acid reactive substances, Peroxide value, and 4-Hydroxynonenal contents during 28 d of storage. The results provide a theoretical basis for developing an efficient and long-term antioxidant approach.

Keywords: antioxidant; dried oysters; nanoliposomes; rosemary oleoresin.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
FTIR spectra of RO, empty nanoliposomes, and RO nanoliposomes.
Figure 2
Figure 2
TEM images of (a) (empty nanoliposomes) and (b) (RO nanoliposomes).
Figure 3
Figure 3
Thermal behavior of RO and RO nanoliposomes by DSC.
Figure 4
Figure 4
Effect of temperature (a) and pH (b) on average size of RO nanoliposomes. Different case letters (a–d; A–C) in each panel indicate significant difference from each other (p < 0.05).
Figure 5
Figure 5
(a) DPPH radical-scavenging activity of RO and RO nanoliposomes during storage; (b) ABTS radical-scavenging activity of RO and RO nanoliposomes during storage. Different case letters (a–d; A–E) in each line indicate significant difference from each other (p < 0.05).
Figure 6
Figure 6
(a) POV of dried oysters during storage; (b) TBARs of dried oysters during storage. Different case letters (a–e; A–E) in each line indicate significant difference from each other (p < 0.05).
Figure 7
Figure 7
Carbonyl (a) and sulfhydryl (b) content of dried oysters during storage. Different case letters (a–c; A–D) in each line indicate significant difference from each other (p < 0.05).
Figure 8
Figure 8
4-HNE of dried oysters during storage. Different case letters (a–d; A–D) in each line indicate significant difference from each other (p < 0.05).
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