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Incorporation of white tea extract in Nano-liposomes: optimization, characterization, and stability.

BACKGROUND
In the present work, an extraction method affected by sonication intensity (40, 70, and 100%), sonication time (5, 10, and 15 min), and different solvents (ethanol, methanol, and a combination of ethanol/methanol) was optimized to extract the white tea with the greatest polyphenolic compounds by using response surface methodology. To prepare the Nano-liposomal vesicles, phospholipids and cholesterol in various proportions (60:0, 40:20, 30:30, and 20:40) were applied based on thin-film hydration and ultrasound method. The Nano-capsules enriched in bioactive compounds were examined through particle characteristics, encapsulation efficiency, morphological analysis, thermal properties, and FTIR.


RESULTS
The observations showed that the extraction yield highly depended on the type of solvent with varying permeability, sonication time and power. The highest total phenolic content (68.38 mg GA/g) and free radical scavenging activity (77.65%) were observed in the following optimal conditions: 70% for sonication intensity, 15 min for sonication time, and methanol as solvent. Characteristics of nanoliposomes within a compositional ratio of lecithin/Cholesterol (40:20) having a zeta potential of -56 ± 0.01 mV, WTE samples average particle diameter of 82.20 ± 0.08, microencapsulation efficiency of 76.5% ± 0.081, PDI of 0.06± 0.02, and span value of 0.69 ± 0.03 are used as the optimal formulation for microencapsulation of antioxidant white tea extract. Results displayed an increment in thermal stability of liposomal WTE samples compared to other samples.


CONCLUSION
The findings of the present study indicated that Nano-liposome was an effective technology to coat the white tea extract as well as to increase its stability and thermal properties. This article is protected by copyright. All rights reserved.