The influence of sodium alginate and genipin on physico-chemical properties and stability of WPI coated liposomes.

Food Research International
A Zamani Ghaleshahi, Gh Rajabzadeh

Abstract

In this work, coated liposome as a novel delivery system assembled from genipin-crosslinked with whey protein isolate (WPI) and sodium alginate (SA) as the second layer on WPI-coated liposomal was developed in order to increase its bioavailability and prolong release for drug and nutraceuticals. Therefore, the influence of GP and SA on physico-chemical properties, long term stability and in vitro release behavior of WPI coated nanoliposomes (NLs) for encapsulation of flaxseed oil were investigated successively. Compared with WPI-NLs and uncoated NLs, GP-WPI-NLs and SA-WPI-NLs displayed more significant changes in average diameter, zeta potential, entrapment efficiency, morphology, FT-IR, thermal properties, with lower n-3 fatty acids released. In terms of physical and oxidative stability during storage at 45 °C for 30 days, the GP was remarkably more effective than the SA. The results suggested that the coating with SA and cross-linking with GP altered the surface properties, and provided more chemical stability for the flaxseed oil as core material.

References

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Sep 4, 2017·Materials Science & Engineering. C, Materials for Biological Applications·Riwang LiChangren Zhou

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Citations

May 10, 2021·International Journal of Biological Macromolecules·Naymul KarimWei Chen
Oct 1, 2021·Critical Reviews in Food Science and Nutrition·Qi Zhou, Zihao Wei
Oct 2, 2021·Comprehensive Reviews in Food Science and Food Safety·Duoduo LiChanghu Xue

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