Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation
Seaweeds contain natural antioxidants, known as phlorotannins; however, their direct use in food is limited. Nanoliposomes (NLs) have small, uniform particle sizes (20 nm), a high entrapment efficiency (90 %), and good stability. The unencapsulated extract contained 43.98 mg/g of phenols and 13.94 m...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000164 |
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| author | Esmat Mohammadi Bahareh Shabanpour Parastoo Pourashouri Vahide Payamnoor Salim Sharifian |
| author_facet | Esmat Mohammadi Bahareh Shabanpour Parastoo Pourashouri Vahide Payamnoor Salim Sharifian |
| author_sort | Esmat Mohammadi |
| collection | DOAJ |
| description | Seaweeds contain natural antioxidants, known as phlorotannins; however, their direct use in food is limited. Nanoliposomes (NLs) have small, uniform particle sizes (20 nm), a high entrapment efficiency (90 %), and good stability. The unencapsulated extract contained 43.98 mg/g of phenols and 13.94 mg/g of phlorotannins, which increased significantly to 163.64 mg/g and 91.72 mg/g, respectively, after encapsulation in NLs. Additionally, total antioxidant activity, free radical scavenging, and iron reduction improved significantly (p < 0.05) due to the large surface area and high antioxidant load capacity of NLs. NLs exhibit stronger antioxidant effects than alginate-chitosan-coated NLs, likely because the coating delays release. Overall, encapsulating phlorotannins in nanoliposomes enhanced their antioxidant effects, making them promising for use in food and nutraceutical applications. |
| format | Article |
| id | doaj-art-e282cc65f4c9448f98bc15b2b2edace5 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-e282cc65f4c9448f98bc15b2b2edace52025-02-03T04:17:08ZengElsevierFood Chemistry Advances2772-753X2025-03-016100900Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulationEsmat Mohammadi0Bahareh Shabanpour1Parastoo Pourashouri2Vahide Payamnoor3Salim Sharifian4Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, , Iran; Corresponding author.Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, , IranDepartment of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, , IranDepartment of Forestry and Forest Ecology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, IranSeaweeds contain natural antioxidants, known as phlorotannins; however, their direct use in food is limited. Nanoliposomes (NLs) have small, uniform particle sizes (20 nm), a high entrapment efficiency (90 %), and good stability. The unencapsulated extract contained 43.98 mg/g of phenols and 13.94 mg/g of phlorotannins, which increased significantly to 163.64 mg/g and 91.72 mg/g, respectively, after encapsulation in NLs. Additionally, total antioxidant activity, free radical scavenging, and iron reduction improved significantly (p < 0.05) due to the large surface area and high antioxidant load capacity of NLs. NLs exhibit stronger antioxidant effects than alginate-chitosan-coated NLs, likely because the coating delays release. Overall, encapsulating phlorotannins in nanoliposomes enhanced their antioxidant effects, making them promising for use in food and nutraceutical applications.http://www.sciencedirect.com/science/article/pii/S2772753X25000164PhlorotanninsNanoliposomesEncapsulationAntioxidant activity |
| spellingShingle | Esmat Mohammadi Bahareh Shabanpour Parastoo Pourashouri Vahide Payamnoor Salim Sharifian Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation Food Chemistry Advances Phlorotannins Nanoliposomes Encapsulation Antioxidant activity |
| title | Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation |
| title_full | Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation |
| title_fullStr | Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation |
| title_full_unstemmed | Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation |
| title_short | Enhanced antioxidant performance of phlorotannin compounds from brown seaweed Sargassum tenerrimum via nanoliposomal encapsulation |
| title_sort | enhanced antioxidant performance of phlorotannin compounds from brown seaweed sargassum tenerrimum via nanoliposomal encapsulation |
| topic | Phlorotannins Nanoliposomes Encapsulation Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000164 |
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