Development, characterization, and stability of liposomes containing red Pitaya (Hylocereus lemairei) peel aqueous extract

Resumo

The demand for natural-based technological products is a global trend, driven by factors such as sustainability and minimal environmental impact. Botanical extracts are often incorporated into nanotechnological systems, which can circumvent the chemical instability of some compounds with antioxidant action. Pitaya (Hylocereus lemairei) is a highly popular fruit, and its production generates a substantial amount of waste. This study aimed to associate pitaya peel aqueous extract with liposomes to protect its phenolic composition. Liposomes were produced by the lipid film hydration method, and particle size, zeta potential, polydispersity index, and encapsulation efficiency were evaluated. The pH, antioxidant activity, and lipid peroxidation index of nanosuspensions were evaluated at time zero and after 30 days in different temperatures (21 - 25°C and 2 - 8ºC). No statistical differences were found in the particle size of liposomes in the presence or absence of pitaya extract (287.46 versus 275.91 ± 44.06). The same was noted in polydispersity index (0.53 versus 0.50) and the zeta potential (-37.99 versus -36.10). The recovery rate of phenolic compounds was greater than 90%, indicating that there was no loss in the process. However, the encapsulation efficiency reduced from 44% to 27% at 30 days of monitoring. The pH and antioxidant activity of the liposome containing the extract remained stable. The peroxidation index in the suspension containing the extract was reduced, demonstrating that the extract’s actives can prevent the peroxidation of lipids. Data can contribute to defining the ideal nanocarrier for future pitaya-based applications, a significant advancement for natural and technological applications.