Curcumin liposomes prepared with milk fat globule membrane phospholipids and soybean lecithin

Journal of Dairy Science
Hong-Hao JinJian-Guo Jiang

Abstract

Using thin film ultrasonic dispersion method, the curcumin liposomes were prepared with milk fat globule membrane (MFGM) phospholipids and soybean lecithins, respectively, to compare the characteristics and stability of the 2 curcumin liposomes. The processing parameters of curcumin liposomes were investigated to evaluate their effects on the encapsulation efficiency. Curcumin liposomes were characterized in terms of size distribution, ζ-potential, and in vitro release behavior, and then their storage stability under various conditions was evaluated. The curcumin liposomes prepared with MFGM phospholipids had an encapsulation efficiency of about 74%, an average particle size of 212.3 nm, and a ζ-potential of -48.60 mV. The MFGM liposomes showed higher encapsulation efficiency, smaller particle size, higher absolute value of ζ-potential, and slower in vitro release than soybean liposomes. The retention rate of liposomal curcumin was significantly higher than that of free curcumin. The stability of the 2 liposomes under different pH was almost the same, but MFGM liposomes displayed a slightly higher stability than soybean liposomes under the conditions of Fe(3+), light, temperature, oxygen, and relative humidity. In conclusion, M...Continue Reading

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Citations

Sep 20, 2018·Journal of Food Science·Anna KondratowiczGrażyna Lewandowicz
Feb 5, 2019·Journal of Food Science·Zhongqi SunYanyun Zhao
Jan 12, 2019·Annual Review of Food Science and Technology·Katherine Z SanidadGuodong Zhang
Oct 5, 2017·Critical Reviews in Food Science and Nutrition·Justine GuerinClaire Gaiani
May 17, 2019·Journal of Microencapsulation·Mangat SinghVivek Ahluwalia
Aug 19, 2020·Journal of Biomaterials Applications·Reza MahmoudiHassan Bardania
Jun 21, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Bingjing Zheng, David Julian McClements
Sep 10, 2020·Journal of Food Science and Technology·Thirukkumar Subramani, Hemalatha Ganapathyswamy
Mar 14, 2017·Nutrition and Cancer·Parasuraman Aiya SubramaniVenkata Ramireddy Narala
Aug 1, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Thanida ChuacharoenCristina M Sabliov
Oct 27, 2020·Frontiers in Chemistry·Alejandra Acevedo-FaniHarjinder Singh
Mar 22, 2021·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Chaofan WangNingyang Li
Jan 30, 2018·Journal of Agricultural and Food Chemistry·Shengfeng PengDavid Julian McClements
Dec 14, 2017·Journal of Agricultural and Food Chemistry·Wenzhen LiaoJiaoyan Ren
Oct 30, 2018·Journal of Agricultural and Food Chemistry·Shengfeng PengDavid Julian McClements

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