Tai, K, Rappolt, M orcid.org/0000-0001-9942-3035, Mao, L et al. (2 more authors) (2020) Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids. Food Chemistry, 326. 126973. ISSN 0308-8146
Abstract
The aim of this study was to substitute part of soybean phospholipid (SPC) with hydrogenated soybean phospholipid (HSPC) in curcumin-loaded liposomes (Cur-LP), in order to further enhance stability and release performances of curcumin. When the SPC/HSPC mass ratio changed from 10:0 to 5:5, vesicle size, encapsulation efficiency and alkali resistance of curcumin increased, although a small decrease in centrifugal stability was observed. Salt stability became worse as more HSPC was used (3:7 and 0:10). Owing storage at 4 °C and 25 °C, Cur-LP at a SPC/HSPC mass ratio of 5:5 performed well considering vesicle size, lipid oxidation and curcumin retention. These vesicles displayed also the best sustained-release performance in simulated digestion, attributed to the tighter lipid packing in membranes as indicated by fluorescence probes, DSC and FTIR. This study can guide the development of a Cur-LP product with improved shelf-life stability by using HSPC.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Liposomes; Curcumin; Hydrogenated phospholipid; Stability |
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: | 02 Jun 2020 12:25 |
Last Modified: | 05 May 2021 00:38 |
Status: | Published |
Publisher: | Elsevier BV |
Identification Number: | 10.1016/j.foodchem.2020.126973 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:161345 |