New formulation of vitamin C encapsulation by nanoliposomes: production and evaluation of particle size, stability and control release

被引：19
作者：
Amiri, Samaneh [1 ]
Rezazadeh-Bari, Mahmoud [1 ]
Alizadeh-Khaledabad, Mohammad [1 ]
Amiri, Saber [2 ]
机构：
[1] Urmia Univ, Fac Agr, Dept Food Sci & Technol, Orumiyeh, Iran
[2] Univ Tabriz, Fac Agr, Dept Food Sci & Technol, Tabriz, Iran
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 02期
关键词：
Nanoliposomes; Milk phospholipids; Campesterol; Ultrasonic waves; FAT GLOBULE-MEMBRANE; ASCORBIC-ACID; LIPOSOMES; PHYTOSTEROLS;
D O I：
10.1007/s10068-018-0493-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present study, the effects of different ratios of milk phospholipids, cholesterol and phytosterols (Campesterol) powder (50-100%, 0-50%, and 0-50%, respectively) and sonication time (20, 25, 30, 35 and 40min) were investigated to produce a new formulation of nanoliposomes for encapsulation of vitamin C. The results showed that increasing the time of sonication and decreasing the ratio of phospholipid to phytosterol significantly decreased nanoliposomes' particle size (p<0.05). The maximum encapsulation efficiency was obtained at 35 and 40min of sonication time and 75-25 ratio of phospholipid: phytosterol. Also, reducing the sonication time in the same ratio of phospholipid/phytosterol caused to increase the controlled release. The highest stability of vitamin C during 20days was obtained in the ratio of 75-25 (phospholipids: campesterol). The results showed a positive effect of cholesterol replacement with campesterol on encapsulation efficiency, control release and stability of vitamin C in nanoliposomes.
引用
收藏
页码：423 / 432
页数：10
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