Nano-liposomal system based on lyophilization of monophase solution technique for encapsulating anthocyanin-rich extract from red cabbage

Cyanidin-3-diglycoside-5-glycoside, the major fraction of red cabbage anthocyanins, is influenced by environmental factors such as pH, oxygen, enzymes, light, and high temperatures which make its encapsulation necessary. In this study, ethanol: water (75.5: 24.5%) acidified with 0.15% citric acid was found to be the optimum solvent regarding highest anthocyanin and phenol extraction as well as antioxidant capacity. The anthocyanin rich extract was loaded in phosphatidylcholine-based liposome prepared based on lyophilized monophase solution method using tert-butyl alcohol-water cosolvent system. The particle size of nanoliposomes ranged from 37.12 to 56.1 nm with zeta potentials of about −39 mV. Encapsulation efficiency (EE) values of the prepared nanoliposomes was 74% ± 3.5. During 21 days storage, anthocyanin loaded nanoliposomes were more stable at 4 °C in comparison with 25 °C. The best fitted models at hydrophilic and lipophilic media were zero order and Weibull kinetic, respectively. Spherical morphology was obtained for liposome containing red cabbage extract through transmission electron microscopy. FTIR spectroscopy demonstrated interaction between red cabbage anthocyanin with liposome structure. Overall, lyophilized nanoliposome can extend application of red cabbage extract in functional food formulations. •Food application of red cabbage anthocyanins has been limited by their low stability.•Ethanolic solutions had higher capacity in the extraction of red cabbage anthocyanins than water.•Produced nanoliposomes showed high encapsulation efficiency and cold storage stability.•More anthocyanins were released at lipophilic food simulant compared with aqueous one.•Lyophilized monophase solution is proper for large-scale encapsulating anthocyanin in liposome.