Preparation,physicochemical Propertles And Antibacterial Activity Of Garlic Essential Oil Liposomes

Garlic essential oil is a natural plant essential oil extracted from garlic bulbs.It has a variety of antibacterial,anti-aging,antioxidant and immune enhancing properties,and has no known toxic and side effects,residual effects and drug resistance.However,because the active components of garlic essential oil are volatile,easy to oxidize and sensitive to heat,the mass production and efficient application of garlic essential oil in the food and pharmaceutical industries are facing great challenges.Therefore,it is necessary to develop an effective method to solve this problem.Liposomes are colloidal particles with simple structure and high stability,which are mainly composed of lecithin.It is found that β-Carotene liposomes,lactoferrin liposomes,curcumin liposomes and tea polyphenol liposomes can be embedded in liposomes at a rate higher than 60%.Although previous studies have often used cholesterol to develop liposomes,eating cholesterol is harmful to human health.β-Sitosterol(β-Sitosterol)is a bioactive phytosterol,which exists naturally in plant cell membrane.It has a wide range of pharmacological effects,including antibacterial,anti-inflammatory,anti arteriosclerosis and inhibition of platelet aggregation.β-The addition of sitosterol increased the packing density of phospholipid bilayer and kept the fluid state of the membrane unchanged.In addition,β-The molecular structure of sitosterol is similar to that of cholesterol produced by mammalian cells.This study uses β-The primary objective of liposome encapsulated garlic essential oil prepared from sitosterol and lecithin is to improve the physical and chemical properties and bioavailability of garlic essential oil.This is very important to improve the bioavailability of garlic essential oil.In addition,the entrapment rate,micro morphology,particle size,zeta potential,secondary structure,crystal structure,antioxidant activity,thermal stability,storage stability,simulated gastrointestinal digestion in vitro and antibacterial activity of the prepared garlic essential oil liposomes were determined,and the application of garlic essential oil liposomes in meat food was expanded.The results showed that garlic essential oil liposome was a kind of nano sphere with uniform size,regular shape and independent existence;The entrapment rate of garlic essential oil liposome was 77%,and the average particle size of the entrapped garlic essential oil liposome was 375.8 nm.The liposome entrapment technology significantly improved the thermal stability of garlic essential oil;The particle sizes of garlic essential oil liposomes stored under light and dark conditions for 15 days were 529 nm and473 nm,respectively.In addition,the experimental results of simulating the gastrointestinal tract in vitro showed that the bioavailability of garlic essential oil liposomes was 49%,and the liposome embedding technology could effectively delay the slow-release rate of garlic essential oil in the gastrointestinal tract.The long-term bacteriostasis experiment of this study showed that compared with garlic essential oil,garlic essential oil lipid could effectively inhibit the growth of Listeria monocytogenes in beef,chicken and pork.