Pea protein-coated nanoliposomal encapsulation of jujube phenolic extract with different stabilizers; characterization and in vitro release.

Jujube, a fruit rich in phenolic compounds, is renowned for its potential health benefits, including lowering blood pressure, and exhibiting anti-cancer, and anti-inflammatory effects, attributed to its potent antioxidant properties. However, the application of these phenolics in food products is limited by their instability and low concentration in plant tissues. This study investigates the nanoencapsulation of jujube extract (JE) using nanoliposomes (NLs) coated with pea protein isolate (PPI) to enhance stability and bioavailability. NLs were prepared via the ethanol injection method and optimized through comprehensive characterization, including dynamic light scattering, polydispersity index, and zeta potential. The encapsulated JE showed improved antioxidant activity and controlled release profiles in simulated gastric fluid and simulated intestinal fluid. This research highlights the potential of PPI-coated NLs in stabilizing and enhancing the bioactivity of jujube phenolics, providing a promising approach for their integration into functional foods.