Bamboo leaf extract (BLE) is rich in polyphenols and has been used as a novel food additive with the approval of the Ministry of Health in China. However, there are still many challenges associated with the utilization of BLE in food products due to its low stability and bioavailability. These drawbacks could be improved by liposome-based encapsulation. Light scattering and microscopy indicated that BLE-loaded liposomes exhibited high BLE encapsulation efficiency, narrow size distribution and good stability. The physicochemical properties and morphology of BLE-loaded liposomes after in vitro gastrointestinal digestion were also evaluated. The release rate in simulated gastric fluid (SGF) was slower than that in small intestine phase. The liposomes could merge with the Caco-2 cell membrane monolayer, and therefore transport BLE through the cell membrane with improved the intestinal permeability. Overall, our results showed that liposome encapsulated BLE exhibited improved solubility and bioavailability. This formulation is promising for the...

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