Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents

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dc.authoridNilgün Ertaş: 0000-0002-0671-2485en_US
dc.authoridMustafa Kürşat Demir: 0000-0002-4706-4170en_US
dc.contributor.authorAslan, Mine
dc.contributor.authorErtaş, Nilgün
dc.contributor.authorDemir, Mustafa Kürşat
dc.date.accessioned2023-03-02T12:13:00Z
dc.date.available2023-03-02T12:13:00Z
dc.date.issued2023en_US
dc.departmentNEÜ, Mühendislik-Mimarlık Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionMakaleen_US
dc.descriptionWOS:000895704600006en_US
dc.description.abstractThe aim of this study was to investigate the characteristics of liposomes encapsulated ethanolic Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum and Laurus nobilis extract prepared using lipid phase containing phosphatidylcholine/extract mixture of 10:1. The antifungal activity, size, zeta (ζ) potential, morphology, physical stability, heat stability, release in in-vitro digestion, color and differential scanning calorimetry (DSC) were conducted to determine the characteristics of liposomes. All extract-loaded liposomes showed prominently antifungal activity against Aspergillus sp. and Penicillium sp. The encapsulation efficiency of all samples was 86.60%–92.87%. Curcuma longa loaded liposome had high encapsulation efficiency after freeze dry-rehydration (FD-RH), long-term and freeze-thaw (FT) storage treatment. The thermal stability of Syzygium aromaticum loaded liposomes was higher than the others. The highest release values in the in-vitro gastric and intestinal condition were detected in Laurus nobilis loaded liposome. DSC data of liposomes demonstrated to be the endothermic phase at three different temperature ranges: lipid bilayers transition from gel state to liquid crystal form (1.69–5.31 °C), the pre-phase transition temperature (102.16–133.10 °C) and the main phase transition temperature (116.47–165.22 °C).en_US
dc.description.sponsorshipScientific Research Projects (BAP) Coordination Unit of Necmettin Erbakan Universityen_US
dc.identifier.citationAslan, M., Ertaş, N., Demir, M. K. (2023). Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents. Food Bioscience, 51, 1-10.en_US
dc.identifier.doi10.1016/j.fbio.2022.102281en_US
dc.identifier.endpage10en_US
dc.identifier.issn2212-4292en_US
dc.identifier.issn2212-4306en_US
dc.identifier.issue-en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.fbio.2022.102281
dc.identifier.urihttps://hdl.handle.net/20.500.12452/9288
dc.identifier.volume51en_US
dc.identifier.wosWOS:000895704600006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectLiposomeen_US
dc.subjectExtracten_US
dc.subjectAntifungalen_US
dc.subjectAspergillus spen_US
dc.subjectPenicillium spen_US
dc.titleStorage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agentsen_US
dc.typeArticleen_US

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