Institute of Food Science, Cornell University, Ithaca, NY 14850, USA.
Institute of Food Science, Cornell University, Ithaca, NY 14850, USA.
Food Res Int. 2017 Jun;96:94-102. doi: 10.1016/j.foodres.2017.03.027. Epub 2017 Mar 16.
A new technique of liposomal microencapsulation, consisting of supercritical fluid extraction followed by rapid expansion of the supercritical solution and vacuum-driven cargo loading, was successfully developed. It is a continuous flow-through process without usage of any toxic organic solvent. For use as a coating material, the solubility of soy phospholipids in supercritical carbon dioxide was first determined using a dynamic equilibrium system and the data was correlated with the Chrastil model with good agreement. Liposomes were made with D-(+)-glucose as a cargo and their properties were characterized as functions of expansion pressure, temperature, and cargo loading rates. The highest encapsulation efficiency attained was 31.7% at the middle expansion pressure of 12.41MPa, highest expansion temperature of 90°C, and lowest cargo loading rate of 0.25mL/s. The large unilamellar vesicles and multivesicular vesicles were observed to be a majority of the liposomes produced using this eco-friendly process.
一种新的脂质体微囊化技术，包括超临界流体萃取，随后是超临界溶液的快速膨胀和真空驱动的货物加载，已成功开发。这是一个连续的直通式过程，不使用任何有毒有机溶剂。为了用作涂层材料，首先使用动态平衡系统确定大豆磷脂在超临界二氧化碳中的溶解度，并将数据与 Chrastil 模型关联，具有良好的一致性。用 D-（+）-葡萄糖作为货物制造脂质体，并根据膨胀压力、温度和货物加载速率的函数来表征其性质。在 12.41MPa 的中间膨胀压力、最高膨胀温度 90°C 和最低货物加载速率 0.25mL/s 的条件下，获得了最高的包封效率 31.7%。使用这种环保工艺生产的脂质体大多为大单室囊泡和多室囊泡。
