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Anthocyanins-quercetin copigmentation enhances liposomal encapsulation: Mechanisms, bilayer interactions, and sustained release performance

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dc.contributor.authorLuo, B.
dc.contributor.authorLi, X.
dc.contributor.authorJiang, X.
dc.contributor.authorLiu, J.
dc.contributor.authorZhou, H.
dc.contributor.authorWang, B.
dc.contributor.authorAdhikari, B.
dc.contributor.authorPeng, X.
dc.contributor.authorZhang, W.
dc.contributor.authorZhang, Z.
dc.date.issued2026
dc.description.abstractConventional liposome preparation techniques often show poor encapsulation efficiency (EE) for hydrophilic compounds. In this study, copigmentation was employed as a hydrophobic modification strategy to improve the liposomal delivery of anthocyanins (ACNs). ACNs formed stable copigmentation complexes with quercetin (QTI), primarily through π–π stacking and hydrophobic interactions. These interactions enhanced the hydrophobicity of ACNs and promoted their redistribution from the aqueous phase toward the bilayer interfacial region. Liposomes prepared by the polyol dilution method encapsulated ACNs@QTI complexes more efficiently than free ACNs, achieving an EE of 81.5 ± 0.6% and a particle size of 166.4 ± 7.9 nm. FTIR, DSC, and fluorescence analyses confirmed stronger interactions between ACNs@QTI complexes and phospholipid membranes, while in-vitro release experiments demonstrated its superior sustained-release performance. These findings highlight copigmentation as a practical non-covalent strategy to enhance liposomal encapsulation of hydrophilic bioactives, offering a basis for enhancing the stability and delivery of ACNs and other water-soluble compounds in food and pharmaceutical applications.
dc.description.statementofresponsibilityBowen Luo, Xiang Li, Xiuyu Jiang, Jianwei Liu, Huiji Zhou, Bo Wang, Benu Adhikari, Xianwu Peng, Wanping Zhang, Zijia Zhang
dc.identifier.citationFood Chemistry, 2026; 505:148080-1-148080-13
dc.identifier.doi10.1016/j.foodchem.2026.148080
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidWang, B. [0000-0002-2356-8788]
dc.identifier.urihttps://hdl.handle.net/2440/149543
dc.language.isoen
dc.publisherElsevier
dc.rights© 2026 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2026.148080
dc.subjectCopigmentation; Anthocyanins; Quercetin; Liposomes; In-vitro release
dc.titleAnthocyanins-quercetin copigmentation enhances liposomal encapsulation: Mechanisms, bilayer interactions, and sustained release performance
dc.typeJournal article
pubs.publication-statusPublished

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