Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

被引：0
|
作者：
Tai, Kedong [1 ]
Rappolt, Michael [2 ]
Mao, Like [1 ]
Gao, Yanxiang [1 ]
Yuan, Fang [1 ]
机构：
[1] Tai, Kedong
[2] Rappolt, Michael
[3] Mao, Like
[4] Gao, Yanxiang
[5] Yuan, Fang
来源：
Yuan, Fang (yuanfang0220@cau.edu.cn) | 1600年 / Elsevier Ltd卷 / 326期
基金：
中国国家自然科学基金;
关键词：
Phospholipids; -; Hydrogenation; Liposomes;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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. © 2020 Elsevier Ltd
引用
收藏
相关论文
共 50 条
  • [21] Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant
    Artiga-Artigas, Maria
    Lanjari-Perez, Yamel
    Martin-Belloso, Olga
    FOOD CHEMISTRY, 2018, 266 : 466 - 474
  • [22] Curcumin-loaded metal oxide aerogels: supercritical drying and stability
    Hamd, Wael
    Patra, Digambara
    El-Rassy, Houssam
    RSC ADVANCES, 2021, 11 (55) : 34479 - 34486
  • [23] Preparation of curcumin-loaded cochleates: characterisation, stability and antioxidant properties
    Chen, Lijuan
    Yue, Bowen
    Liu, Zhiming
    Luo, Yali
    Ni, Lu
    Shen, Wen
    Zhou, Zhiyong
    Ge, Xuemei
    FOOD & FUNCTION, 2022, 13 (21) : 11273 - 11282
  • [24] The alginate dialdehyde crosslinking on curcumin-loaded zein nanofibers for controllable release
    Li, Jiawen
    Zheng, Yuanhao
    Wang, Peng
    Zhang, Hui
    FOOD RESEARCH INTERNATIONAL, 2024, 178
  • [25] Impact of the Structure of Polyglycerol Fatty Acid Esters on the Stability and Functional Performance of Curcumin-Loaded Nanoemulsions
    Zhang S.
    Yang J.
    Xu X.
    Ren J.
    Shipin Kexue/Food Science, 2022, 43 (06): : 34 - 41
  • [26] Preparation and drug release properties of curcumin-loaded PVA/PAA nanofibers
    Jiayin, Shi
    Jing, Gao
    Lu, Wang
    Chemical Fibers International, 2022, 72 (03): : 138 - 140
  • [27] Development of curcumin-loaded liposomes in lysine-collagen hydrogel for surgical wound healing
    Cardoso-Daodu, Ibilola Mary
    Ilomuanya, Margaret Okonawan
    Azubuike, Chukwuemeka Paul
    BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES, 2022, 11 (01)
  • [28] Enhancing stability of curcumin-loaded casein nanoparticles by adding liposomal nanoparticles
    Liu, Meiqi
    Peng, Shengfeng
    Mcclements, David Julian
    Chen, Lingli
    Lin, Suyun
    Wang, Wenjun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 189
  • [29] Effect of turmeric powder, curcumin essential oil, and curcumin-loaded nanoemulsions on stability, total phenolic content, cooking quality, and cytotoxicity of pasta
    Sharma, Neha
    Kaur, Gurkirat
    Sharma, Savita
    Dar, Basharat Nabi
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (10)
  • [30] Effect of oligosaccharides as lyoprotectants on the stability of curcumin-loaded nanoliposomes during lyophilization
    Jiang, Hanyun
    Wang, Yanping
    Xu, Xiankang
    Deng, Leiyu
    Feng, Lifang
    Han, Jianzhong
    Liu, Weilin
    FOOD CHEMISTRY, 2023, 410
12345