Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.
Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.
Food Chem. 2019 Sep 1;291:7-15. doi: 10.1016/j.foodchem.2019.04.013. Epub 2019 Apr 3.
The feasibility of producing proliposomes containing curcumin, as well as liposome dispersions, using different mixtures of purified and nonpurified soybean phospholipids was studied. Proliposomes were produced through coating of micronized sucrose and physicochemically characterized over 30 days of storage. In addition, the possible interactions among the components were investigated using X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR). The proliposomes demonstrated a low propensity of water adsorption and low hygroscopicity. In addition, the curcumin content retained in the powders ranged from 67 to 92%. The liposomes were produced following proliposome hydration. Atomic force microscopy indicated the vesicles presented spherical shapes and photon correlation spectroscopy detected that their hydrodynamic diameters ranged from 207 to 222 nm. Finally, the curcumin-loaded liposomes preserved up to 63% of the bioactive compound but remained stable for only 15 days of storage.
研究了使用不同比例的纯化和未纯化大豆磷脂混合物来生产载有姜黄素的前脂质体以及脂质体分散体的可行性。通过微粉化蔗糖的包衣制备前脂质体，并在储存超过 30 天的时间内对其进行物理化学特性表征。此外，还使用 X 射线粉末衍射（XRD）和傅里叶变换红外光谱（FT-IR）研究了各成分之间的可能相互作用。前脂质体表现出低的水吸附倾向和低吸湿性。此外，粉末中保留的姜黄素含量在 67%至 92%之间。脂质体是在前脂质体水合作用后制备的。原子力显微镜表明囊泡呈球形，光子相关光谱法检测到其水动力直径在 207 至 222nm 之间。最后，负载姜黄素的脂质体保留了高达 63%的生物活性化合物，但仅在储存 15 天后仍保持稳定。
