Indexed on: 20 Dec '18Published on: 20 Dec '18Published in: Journal of Agricultural and Food Chemistry
Fortifying food and beverage products with combinations of bioactive agents is a major initiative within the food industry because of their potentially additive or even synergistic benefits on human health. Coix seed oil (CSO) has been reported to possess anticancer activity, whereas β-carotene (βC) is a natural antioxidant that may also exhibit anticancer activity. However, both of these bioactives are insoluble in water and have poor oral bioavailability. The aim of this study was to overcome these obstacles by encapsulating both βC and CSO into liposomes (L-βC-CSO). The effect of different combinations of these two bioactive agents on the physiochemical properties, stability, release, antioxidant, and anticancer activity of the liposomes was then determined. Increasing the CSO level decreased the βC entrapment efficiency, increased the particle size, reduced the polydispersity, and raised the magnitude of the surface potential of the bioactive-loaded liposomes. Moreover, the βC and CSO levels affected their orientation within the lipid bilayer, which also influences the physiochemical properties, stability, and in vitro release behavior of the system. Compared to liposomes containing single bioactive types, the combined systems exhibited higher bioavailability, increased anticancer and antioxidant activity. These results suggest that the combined bioactive-loaded liposomes could be an efficient formulation for potential applications in functional foods and supplements.