Tai, K, Rappolt, M orcid.org/0000-0001-9942-3035, Mao, L et al. (3 more authors) (2020) The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan. Food Hydrocolloids, 99. 105355. p. 105355. ISSN 0268-005X
Abstract
A comprehensive stability evaluation for curcumin-loaded liposomes (Cur-LP) coated by low (LCS) or high (HCS) molecular weight chitosan with three gradient concentrations (L: low; M: medium; H: high) was the main objective of this study. Apart from leading to a higher encapsulation efficiency (>90%), all chitosan-coated Cur-LP displayed an improved stability with respect to resistant to salt, sunlight, heat, accelerated centrifugation and long-term storage at 4 °C. Increasing the molecular weight and concentration of chitosan could effectively improve the stability of Cur-LP, in which HCS-H coatings displayed the best performance. According to the fluorescence probe analysis, the mechanical reinforcement of liposomes and the concomitant reduction in membrane fluidity accounts for the major contribution to vesicle stability. Secondly, a simulated digestion model was used to prove the applicability of sustained curcumin release, achieved by adjusting the molecular weight and concentration of the chitosan stabilizer for Cur-LP. The results of this study show that high molecular weight chitosan used at relatively high concentrations, is a promising coating material for improving the stability and sustained release of Cur-LP in vitro.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | (c) 2019, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Liposomes; Curcumin; Chitosan; Vesicle stability; Sustained release |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 06 Dec 2019 09:45 |
Last Modified: | 04 Sep 2020 00:39 |
Status: | Published |
Publisher: | Elsevier BV |
Identification Number: | 10.1016/j.foodhyd.2019.105355 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:154280 |
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Filename: Tai et al Food Hydrocolloids 2020 Accepted MS.pdf
Licence: CC-BY-NC-ND 4.0