Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds

Bitter Gourd fruit is a rich source of antioxidants and anti-diabetic compounds but due to its instability and bitter taste, there are limitations for adding in food formulations. Our goal was to load this charantin-rich extract within nanoliposomes; the studied variables were different concentrations of lecithin (1, 3, 5% w/w) and extract (0.5, 1% w/w). Physicochemical properties including particle size, polydispersity index (PDI), zeta potential and encapsulation efficiency were determined along with characterization of chemical bonds and morphology by FTIR and atomic force microscopy (AFM). It was found that particle size and PDI varied in the range of 125-255 nm and 0.167-0.235, respectively. Z-potential of nanoliposomes ( - 38.5 to - 35.5 mV) indicated a good electrostatic repulsion and high physical stability. Encapsulation efficiency varied from 72.95 to 84.43% so that nanoliposomes containing 1% lecithin and 0.5% extract had the highest encapsulation efficiency. FTIR results suggested the formation of hydrogen bonds between polar areas of lecithin and hydroxyl groups of the extract. AFM images indicated the existence of nano-scaled particles with relatively spherical structures and uniform size distribution. Our study indicated the high efficiency of nanoliposomes for loading bioactive compounds of Bitter Gourd extract and its possible use in food and drink formulations.