Enzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality Enhancement

Older adults and patients with masticatory and deglutition disorders often experience difficulties consuming tough, fibrous vegetables. The enzymatic and liposomal conditions for softening garlic scapes were optimized while simultaneously enhancing their nutritional value through vitamin E fortification. Enzymes (Plantase UF and Plantase PT) were applied at varying concentrations and incubation times to determine optimal tenderization conditions, followed by the application of vitamin E-loaded liposomes. The physicochemical, microstructural, and color characteristics of the scapes and liposomal systems were evaluated. Enzymatic treatment significantly (<i>p</i> < 0.05) decreased hardness and increased adhesiveness, indicating effective cell wall disruption. Plantase PT hydrolyzes pectin in the middle lamella, promoting cell separation and softening, and maintains higher activity than Plantase UF, confirming its suitability for the consistent tenderization of fibrous vegetables. Its stability ensures reliable and uniform softening for real-world fibrous vegetable processing. Enzyme-vitamin E co-encapsulation balanced texture and nutrition by enlarging particles and lowering the ζ-potential (<i>p</i> < 0.05). Liposomal encapsulation preserved enzyme activity during processing and enabled sustained vitamin E delivery to scape tissues. Compared with untreated control, vitamin E liposomes provided controlled softening and improved nutrient stability. This highlights the potential of enzyme-liposome systems in developing tenderized older adult-friendly diets using fibrous plants.