Temperature-dependent structure stability and in vitro release of chitosan-coated curcumin liposome

Liu, Yujia; Liu, Dandan; Zhu, Li; Gan, Qian; Le, Xueyi

doi:10.1016/j.foodres.2015.04.024

Cited by 198 publications

(86 citation statements)

References 42 publications

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“…All liposomes possessed a negative charge, changing from −50.1 ± 1.56 to −60.2 ± 1.18 mV. Such high zeta potentials (absolute value) indicated that liposomes possessed an excellent kinetic stability due to high electrostatic repulsion among particles (Liu, Liu, Zhu, Gan, & Le, ).…”

Section: Resultsmentioning

confidence: 98%

Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis in chicken

Cui

Yuan

Hong

et al. 2017

J Food Process Preserv

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This study describes the use of liposomes as biological membrane models to evaluate the antibacterial activity of encapsulated thyme oil against Salmonella enteritidis (S. enteritidis). Thyme oil was incorporated into a liposome system to enhance its chemical stability. The optimal liposomes were achieved at 5.0 mg/ml thyme oil encapsulation, with polydispersity index (PDI) of 0.203, zeta potential of −52.2 mV, and entrapment efficiency of 38.16%. Afterwards, the stability of liposomes was confirmed (during storage of 90 days). In addition, the antibacterial activities of the loaded thyme oil against S. enteritidis in vitro were detected by colony forming units counting method and results verified that controlled release of thyme oil induced the sustained inhibition of S. enteritidis growth. Long‐term antibacterial activity assays illustrated thyme oil encapsulated in liposome could extend the treatment time and improve the antibacterial effect on S. enteritidis in chicken. Practical applications Liposome‐encapsulated thyme oil has been proven to be a good antibacterial agent against Salmonella at a low concentration. Especially, controlled release of thyme oil can induce the sustained inhibition of bacteria growth and maintain food safety for a long time. Based on the results, we believe that thyme oil loaded liposomes can be applied in meat processing and preservation.

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Section: Resultsmentioning

confidence: 98%

Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis in chicken

Cui

Yuan

Hong

et al. 2017

J Food Process Preserv

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show abstract

“…[ 62 ] Most of the phospholipid bilayers have a transition temperature between 40 and 70 °C. [ 63 ] SONL prepared by ultrasonication method had a T g of 57.3 °C. [ 11 ] However with the addition of a plasticizing agent, the T g was significantly lowered.…”

Section: Resultsmentioning

confidence: 99%

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Gulzar

Benjakul

2020

Euro J Lipid Sci & Tech

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Shrimp oil nanoliposomes dried by freeze-drying and spray-drying are characterized, in which carboxy methyl cellulose and fumed silica (SiO 2 ) at various proportions are used as wall material and anti-caking agent. Spray-dried powder (SDP) is spherical in shape with average particle size of 5.33 ± 2.55 µm, while the freeze-dried powder (FDP) having average size of 240.8 ± 237.4 µm is irregular. SDP shows better flowability than FDP, which is more porous with much lower bulk density. Encapsulation efficiency (68.52 ± 1.85%) and solubility (85.22 ± 1.4) of SDP are greater than FDP (51.18 ± 3.81% and 71.25 ± 1.3, respectively) (p < 0.05). However, the wettability of FDP is higher with shorter reconstitution time. FDP exhibits lower oxidation of total encapsulated oil and better retention of n-3 fatty acids (p < 0.05). Overall, both FDP and SDP are thermodynamically stable and the aforementioned powders have the prolonged storage time of six weeks. Practical Applications: Oil from shrimp cephalothorax, a byproduct from shrimp processing industries, is one of the rich sources of omega-3 fatty acids and astaxanthin. Encapsulation of shrimp oil in nanoliposomes is a promising technology, which can be utilized to protect the oil against oxidation and mask the off-odors. Shrimp oil nanoliposome powder prepared using spray-drying and freeze-drying processes and added with the anticaking agents offers numerous advantages such as good flowability, better solubility, and enhanced encapsulation efficiency in addition to the improved oxidative stability and no significant loss of bioactive PUFAs. The shrimp oil nanoliposome powder could be used in the fortification of number of food products, particularly beverages. Moreover, due to the powdered form, the shelf stability is increased, handling and transportation becomes easier, and the cost is significantly reduced.

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“…In fact, a reduction of the transition temperature has been already observed in phosphatidylcholine-based liposomes upon curcumin loading (Y. Liu, Liu, Zhu, Gan, & Le, 2015). It was hypothesized that the decrease in the phase transition temperature (i.e.…”

Section: Entrapment Of Curcumin Within the Liposomesmentioning

confidence: 97%

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

et al. 2017

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Novel food-grade hybrid encapsulation structures based on the entrapment of phosphatidylcholine liposomes, within a WPC matrix through electrospraying, were developed and used as delivery vehicles for curcumin. The loading capacity and encapsulation efficiency of the proposed system was studied, and the suitability of the approach to stabilize curcumin and increase its bioaccessibility was assessed. Results showed that the maximum loading capacity of the liposomes was around 1.5% of curcumin, although the loading capacity of the hybrid microencapsulation structures increased with the curcumin content by incorporation of curcumin microcrystals upon electrospraying. Microencapsulation of curcumin within the proposed hybrid structures significantly increased its bioaccessibility (∼1.7-fold) compared to the free compound, and could successfully stabilize it against degradation in PBS (pH=7.4). The proposed approach thus proved to be a promising alternative to produce powder-like functional ingredients.

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Temperature-dependent structure stability and in vitro release of chitosan-coated curcumin liposome

Cited by 198 publications

References 42 publications

Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis in chicken

Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis in chicken

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

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