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<p>The food industry increasingly uses sprouted seeds due to their improved nutritional profile and flavor qualities. Liposome-encapsulated extracts of sprouted red clover and amaranth seeds improve the bioavailability and digestibility of nutrients and are therefore ideal for use in various foods. In this study, ultrasonically treated liposomes encapsulating extracts of sprouted red clover and amaranth seeds were compared, focusing on optimizing manufacturing conditions and characterizing liposome size and stability. Three factors were investigated: the ratio of extract to lecithin (1:8, 1:10, 1:12 w/w), the amplitude of the ultrasonic probe (60–100%), and the extract concentration (0.5–1%). For liposomes loaded with sprouted red clover seed extract, the optimal obtaining conditions were: a ratio of extract to lecithin 1:11.87 (w/w), an amplitude of the ultrasonic probe of 90.3%, and an extract concentration of 1%, resulting in a vesicle size of 158&#xa0;nm. For liposomes loaded with sprouted amaranth seed extract, the optimal obtaining conditions were: a ratio of extract to lecithin 1:8 (w/w), an amplitude of the ultrasonic probe of 100%, and an extract concentration of 0.99%, resulting in a vesicle size of 185&#xa0;nm. In addition, the liposomes were characterized concerning the size distribution of the vesicles, the number of layers, the membrane permeability, and the encapsulation efficiency. Encapsulated extracts of red clover and amaranth seeds showed improved antioxidant capacity and digestibility. The optimization of liposome preparation by ultrasonic treatment increases the nutrient intake from germinated seeds and underlines their potential as effective, health-promoting food supplements in more digestible foods.</p> Graphical Abstract <p></p>

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Size optimization and characterization of liposomes with sprouted red clover and amaranth seed extracts

  • 期刊论文

  • 发表日期：

    2025年10月28日

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  • Diana Pasarin,
  • Andra-Ionela Ghizdareanu,
  • Cristina Emanuela Enascuta,
  • Cristina Lavinia Nistor,
  • Luiza Capra,
  • Catalin Bogdan Matei,
  • Vasile Lavric

摘要

The food industry increasingly uses sprouted seeds due to their improved nutritional profile and flavor qualities. Liposome-encapsulated extracts of sprouted red clover and amaranth seeds improve the bioavailability and digestibility of nutrients and are therefore ideal for use in various foods. In this study, ultrasonically treated liposomes encapsulating extracts of sprouted red clover and amaranth seeds were compared, focusing on optimizing manufacturing conditions and characterizing liposome size and stability. Three factors were investigated: the ratio of extract to lecithin (1:8, 1:10, 1:12 w/w), the amplitude of the ultrasonic probe (60–100%), and the extract concentration (0.5–1%). For liposomes loaded with sprouted red clover seed extract, the optimal obtaining conditions were: a ratio of extract to lecithin 1:11.87 (w/w), an amplitude of the ultrasonic probe of 90.3%, and an extract concentration of 1%, resulting in a vesicle size of 158 nm. For liposomes loaded with sprouted amaranth seed extract, the optimal obtaining conditions were: a ratio of extract to lecithin 1:8 (w/w), an amplitude of the ultrasonic probe of 100%, and an extract concentration of 0.99%, resulting in a vesicle size of 185 nm. In addition, the liposomes were characterized concerning the size distribution of the vesicles, the number of layers, the membrane permeability, and the encapsulation efficiency. Encapsulated extracts of red clover and amaranth seeds showed improved antioxidant capacity and digestibility. The optimization of liposome preparation by ultrasonic treatment increases the nutrient intake from germinated seeds and underlines their potential as effective, health-promoting food supplements in more digestible foods.

Graphical Abstract