Liposomal stabilization of sea buckthorn carotenoids for functional food applications

Abstract

Carotenoids from sea buckthorn (Hippophae rhamnoides L.) are valuable lipophilic bioactive compounds known for their strong antioxidant activity and healthpromoting properties. However, their application in food systems is often limited by low stability and high susceptibility to oxidative degradation. Liposomal encapsulation represents an effective strategy to protect carotenoids, improve their stability, and enhance their functionality in functional food applications. The aim of this study was to develop and characterize liposomal formulations encapsulating carotenoids extracted from sea buckthorn (Hippophae rhamnoides L.) in order to assess their potential application as functional food ingredients.