Improved stability of liposome-stabilized emulsions as a co-encapsulation delivery system for vitamin B, vitamin E and β-carotene.

To realize the co-encapsulation of multiple nutraceuticals with different solubilities, Pickering emulsions stabilized by freshly-prepared liposome suspension stabilized emulsion (Fre-Lip-Sus-E) and hydrated lyophilized liposome stabilized emulsion (Hyd-Lyo-Lip-E) were prepared, in comparison with the phospholipid stabilized emulsion (Pho-E). The particle size, zeta-potential, emulsification activity (EAI), emulsion stability (ESI), morphology, environmental stability and rheological properties of the three emulsions were compared. In addition, the digestive stability and bioaccessibility of three emulsions loaded with vitamin B, vitamin E and β-carotene were assessed. The results showed that the Fre-Lip-Sus-E and Hyd-Lyo-Lip-E were characterized by smaller particles and higher environmental stability than the Pho-E. The slight difference between the Hyd-Lyo-Lip-E and Fre-Lip-Sus-E might be due to the partial destruction of the phospholipid bilayer during the lyophilization of lyophilized liposomes. Rheological analysis demonstrated that all emulsions had high interfacial viscosity and significant shear thinning characteristics of pseudoplastic fluids. Compared with the Pho-E, the liposome-stabilized emulsions demonstrated good environmental stability and antioxidant properties, and the Fre-Lip-Sus-E and Hyd-Lyo-Lip-E exhibited comparable stabilising effects. Higher bioaccessibility of vitamin B and vitamin E in the Fre-Lip-Sus-E and Hyd-Lyo-Lip-E was observed, while β-carotene had higher bioaccessibility in Pho-E. These results provide valuable insight into the potential for designing emulsion co-encapsulation delivery systems using liposomes as stabilizers.