Vitamin A palmitate-bearing nanoliposomes: Preparation and characterization

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• 作者：Akram Pezeshky^a ; ^b ; Babak Ghanbarzadeh^a ; ^{Babakg1359@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; ^{Ghanbarzadeh@tabrizu.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Hamed Hamishehkar^c ; Mohammad Moghadam^d ; Afshin Babazadeh^a
• 关键词：Nanoliposome ; Vitamin A palmitate ; Encapsulation ; FTIR ; Storage stability
• 刊名：Food Bioscience
• 出版年：2016
• 出版时间：1 March 2016
• 年：2016
• 卷：13
• 期：Complete
• 页码：49-55
• 全文大小：974 K

文摘

The encapsulation of fat soluble vitamins in nanoliposomes seems to be an effective method for protecting them from light, oxygen and chemical degradation. In this study, nanoliposomes containing vitamin A palmitate were prepared from different concentrations of lecithin–cholesterol (60:0, 50:10, 40:20 and 30:30 mg) by thin-film hydration–sonication method. Fourier transform infrared spectra (FTIR) were utilized to study the possible bioactive–lipid complex formation and the results indicated that the complex between vitamin A and liposomes were formed by physical interaction. Particle size, morphology, encapsulation efficiency and physical stability tests were carried out to determine the physicochemical properties of the resulted vitamin A-bearing liposomes. The size of particles were in the range of 76–115 nm and the particle size distributions were monomodular (span=0.6–0.88). The results showed that using the highest cholesterol concentration for preparing of liposomes containing vitamin A palmitate induces lower encapsulation efficiency and 50/10 mg lecithin–cholesterol concentration was used for preparation of optimum formulation of vitamin A palmitate-loaded nanoliposomes with mean size of about 76 nm and monomodular size distribution (span=0.74) and the encapsulation efficiency was 15.8%.