Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability

Gómez-Estaca, Joaquín; Pérez-García, Alba; Alemán, Ailén; Gómez‐Guillén, M.C.; Montero, P.

doi:10.1016/j.foodhyd.2020.106357

Cited by 8 publications

(6 citation statements)

References 34 publications

(37 reference statements)

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“…In recent years, liposomes have obtained increasing attention to entrap and deliver different bioactive ingredients including hydrophilic and lipophilic components, since they are equipped with a phospholipid bilayer structure (Gómez-Estaca et al, 2020;Ota et al, 2018). Nevertheless, liposomes are usually obtained in the form of suspensions, which are susceptible to oxidation and hydrolysis during storage (Zamani Ghaleshahi & Rajabzadeh, 2020).…”

Section: Liposomementioning

confidence: 99%

“…The liposomein-alginate delivery system could be fabricated by freezedrying method and spray-drying method. The difference between the two approaches was that freeze-drying exhibited a spongy shape and porous structure, while spray drying fabricated a powder shape consisting of particles with a maximum diameter of 20 µm (Gómez-Estaca et al, 2020).…”

Section: Liposomementioning

confidence: 99%

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Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Wei

Xue

2021

Comp Rev Food Sci Food Safe

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Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.

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Section: Liposomementioning

confidence: 99%

Section: Liposomementioning

confidence: 99%

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Wei

Xue

2021

Comp Rev Food Sci Food Safe

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“…However, the main issue in the spray drying of liposomes is the occurrence of liposome aggregation, which leads to an increase in the particle size distribution and a leakage of the loaded active material during storage. To limit this aggregation, biopolymers with opposite charges such as proteins and carbohydrates have been utilized as protectants through spray drying to improve the kinetics and mechanical stability of liposomes [ 51 , 52 ]. Spray drying parameters including temperature, biopolymer type, biopolymer amount and spray gas flow affect the characteristics and morphology of the final powder [ 53 , 54 , 55 ].…”

Section: Post-processing Techniques For Liposomesmentioning

confidence: 99%

Section: Post-processing Techniques For Liposomesmentioning

confidence: 99%

“…The utilization of biopolymers with spray drying has been confirmed to enhance the stability of liposomes [ 52 , 54 ]. For instance, according to a study by Gómez-Estaca et al [ 52 ], the protective effect of alginate was observed to improve the stability of a soy phosphatidylcholine liposome during spray drying and storage. The study by Akgün et al [ 54 ] also revealed that spray drying of liposomes containing a sour cherry extract with maltodextrin could protect the liposome membrane thereby maintaining the loaded phenolic compounds and their antioxidant activity.…”

Section: Post-processing Techniques For Liposomesmentioning

confidence: 99%

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Post-Processing Techniques for the Improvement of Liposome Stability

Chuesiang

Shin

et al. 2021

Pharmaceutics

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Liposomes have been utilized as a drug delivery system to increase the bioavailability of drugs and to control the rate of drug release at the target site of action. However, the occurrence of self-aggregation, coalescence, flocculation and the precipitation of aqueous liposomes during formulation or storage can cause degradation of the vesicle structure, leading to the decomposition of liposomes. To increase the stability of liposomes, post-processing techniques have been applied as an additional process to liposomes after formulation to remove water and generate dry liposome particles with a higher stability and greater accessibility for drug administration in comparison with aqueous liposomes. This review covers the effect of these techniques including freeze drying, spray drying and spray freeze drying on the stability, physicochemical properties and drug encapsulation efficiency of dry liposomes. The parameters affecting the properties of liposomes during the drying process are also highlighted in this review. In addition, the impact of using a protective agent to overcome such limitations of each process is thoroughly discussed through various studies.

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Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion

Kasapoğlu,

Gültekin-Özgüven,

Kruger

et al. 2024

Food Bioprocess Technol

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Spray drying is a well-established, energy efficient, and scalable process widely used in the food industry, however it may lead to thermal degradation of susceptible compounds, such as (poly)phenols, resulting in biological activity loss to some extent. In this study, we aimed to improve the physicochemical stability and bioaccessibility of (poly)phenols from Rosa pimpinellifolia fruit extract (Rosa extract) loaded in liposomes by generating solid particles via spray drying. Liposomes were conjugated with chitosan (Ch) and whey protein (Wp) to optimize the biopolymer concentrations by monitoring mean particle diameter, polydispersity index, and surface charge. The mean diameter of liposomes ranged between 135 and 210 nm upon optimal addition of Ch (0.4%, w/v) and Wp (4.0%, w/v) which also increased the entrapment efficiency of (poly)phenols from 74.2 to 77.8% and 79.1%, respectively. After spray drying, about 65–76% of the antioxidant capacity were retained in biopolymer-conjugated liposomes (Ch or Wp) while the retention rate was 48% in only spray-dried extract (Rosa extract powder). Compared to unencapsulated Rosa extract, spray drying (Rosa extract powder) and conjugation with Ch (Ch-Lip powder) or Wp (Wp-Lip powder) significantly increased the bioaccessibility of (poly)phenols and preserved their antioxidant capacity. Based on the findings of this study, Ch- or Wp-conjugation of liposomes prior to spray drying could improve physicochemical stability and protect (poly)phenols loaded in liposomes against processing stress and passage through the digestive tract. Further in vitro and in vivo investigations on a variety of bioactive compounds may draw more attention to their potential as functional foods.

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Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability

Cited by 8 publications

References 34 publications

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Post-Processing Techniques for the Improvement of Liposome Stability

Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion

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