Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice

Summary To improve long‐term stability of the liposomes, resveratrol ( RES ) liposomes, epigallocatechin gallate ( EGCG ) liposomes, RES + EGCG liposomes, RES + EGCG liposomes coated with low methoxyl pectin ( LMP ) were prepared, and their physical properties were evaluated. The prepared liposomes have a particle sizes of about 110 – 160 nm. The LMP ‐coated composite liposomes have the largest particle size and zeta potential, the latter indicating higher system stability. Liposome systems were pasteurised and placed in an orange juice system as to study liposome stability in a real the food environment. LMP bridge with metal ions forming a network‐like gel in the LMP ‐coated composite liposomes, thereby enhancing the stability of liposomes. LMP ‐decorated liposomes could be developed as a formulation for encapsulating and delivering functional ingredients.