# From Ancient Fruit to Functional Innovation: Liposomal Delivery of Haritaki (Terminalia chebula) Fruit Extract via Chocolate Matrix

## TL;DR

This study encapsulates polyphenol-rich haritaki fruit extract in liposomes and incorporates it into dark chocolate, improving delivery and masking herbal taste.

## Contribution

A novel method for encapsulating and delivering haritaki extract via chocolate matrix with high encapsulation efficiency and sensory compatibility.

## Key findings

- Liposomal encapsulation achieved 97.2% efficiency for polyphenols with optimal release in intestinal conditions.
- Incorporation into chocolate increased particle size and rheological parameters without affecting hardness or melting temperature.
- Sensory analysis confirmed effective masking of herbal taste and homogenous liposome distribution in chocolate.

## Abstract

In the present study, the fruit extract of haritaki (T. chebula) was successfully encapsulated in liposomes, achieving an encapsulation efficiency of 97.2% for the total polyphenols, with the most significant release occurring under simulated digestive conditions in the intestinal phase. The zeta potential and Z-average size of the loaded liposomes were 20.52 mV and 521.73 nm at a pH of 2 and −59.72 mV and 823.03 nm at a pH of 8, respectively. The prepared liposomes were further incorporated in the matrix of dark chocolate in a content of 10%. The addition of liposomes significantly (p < 0.05) increased the particle size distribution (d(0.9), d(0.5) and d(0.1)) and the rheological (Casson’s yield point and viscosity) parameters of the chocolate, while the hardness and maximum melting temperature did not change significantly (p > 0.05). The results of the sensory analysis of the chocolates confirmed that the liposomes were well homogenized in the chocolate matrix and that the herbal taste of haritaki was successfully masked by incorporating it into the chocolate in the encapsulated form.