Abstract：
The objective of the present research was to develop chitosan-coated nanoliposomes using a modified heating method as a delivery system for simultaneous encapsulation of caffeine and roselle anthocyanin to fortify beverage. Response surface methodology was used to ascertain the optimized formulation, aiming to maximize the encapsulation efficiency, minimize the particle size, and maximize the zeta potential. The liposomes fabricated under the optimized conditions (lecithin to cholesterol ratio of 13 and wall to core ratio of 2.16) showed encapsulation efficiency values of 66.73 % for caffeine and 97.03 % for anthocyanin, with a size of 268.1 nm and a zeta potential of -39.11 mV. Fourier transform infrared spectroscopy confirmed the formation of hydrogen bonds between the polar sites of lecithin and the loaded core compounds. Thermal analysis suggested the successful encapsulation of the caffeine and anthocyanin. Transmission and scanning electron microscopy images confirmed a uniform spherical shape with a smooth surface. Fortifying the model beverage with the liposome and the chitosan-coated nanoliposome revealed higher values of encapsulation efficiency of anthocyanin (70.33 ± 3.11 %), caffeine (86.37 ± 2.17 %) and smaller size (280.5 ± 0.74 nm) of the chitosan-coated nanoliposomes at the end of 60the days. A hedonic sensory test of the fortified beverage with chitosan-coated nanoliposomes confirmed an improvement in the organoleptic properties of the beverage by masking its bitterness (receiving three more sensory scores in perceiving the bitterness intensity). Overall, our study indicates that the high potential of the chitosan-coated nanoliposomes for the simultaneous loading of the caffeine and anthocyanin, as well as their possible application in food and beverage formulations.
摘要：
本研究的目的是使用改良的加热方法开发壳聚糖包覆的纳米脂质体作为同时包封咖啡因和玫瑰花色素苷以强化饮料的递送系统。使用响应面法确定优化配方，旨在最大限度地提高封装效率，最小化颗粒大小，最大限度地发挥zeta潜力.在优化条件下制备的脂质体（卵磷脂与胆固醇的比例为13，壁与核心的比例为2.16）显示咖啡因的包封效率值为66.73％，花青素为97.03％，尺寸为268.1nm，ζ电位为-39.11mV。傅里叶变换红外光谱证实在卵磷脂的极性位点和负载的核心化合物之间形成氢键。热分析表明咖啡因和花青素的成功包封。透射和扫描电子显微镜图像证实了具有光滑表面的均匀球形。用脂质体和壳聚糖包被的纳米脂质体强化模型饮料显示花青素的包封率更高（70.33±3.11％），在第60天结束时，咖啡因（86.37±2.17％）和更小尺寸（280.5±0.74nm）的壳聚糖包被的纳米脂质体。具有壳聚糖涂覆的纳米脂质体的强化饮料的享乐感官测试证实了通过掩蔽其苦味(在感知苦味强度时获得三个以上的感官评分)来改善饮料的感官性质。总的来说,我们的研究表明，高潜力的壳聚糖涂层的纳米脂质体的同时加载的咖啡因和花青素，以及它们在食品和饮料配方中的可能应用。
