Ferreira Letícia S, da Silva Beatriz B, Chaves Matheus A, Pinho Samantha C
Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering (FZEA) - University of São Paulo (USP), Av. Duque de Caxias Norte 225 - Jd Elite, Pirassununga 13635-900, SP, Brazil.
Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering (FZEA) - University of São Paulo (USP), Av. Duque de Caxias Norte 225 - Jd Elite, Pirassununga 13635-900, SP, Brazil; Laboratory of Molecular Morphophysiology and Development (LMMD), Department of Veterinary Medicine, School of Animal Science and Food Engineering (FZEA) - University of São Paulo (USP), Av. Duque de Caxias Norte 225 - Jd Elite, Pirassununga 13635-900, SP, Brazil.
Food Chem. 2025 Sep 1;485:144441. doi: 10.1016/j.foodchem.2025.144441. Epub 2025 Apr 25.
Liposomes represent a versatile platform for the coencapsulation of hydrophilic and hydrophobic bioactive compounds, thereby increasing their potential for micronutrient delivery in food products. In this study, vitamins D (VD3) and B (VB12) were coencapsulated within liposomes produced via ultrasonication using hydrogenated or nonhydrogenated phospholipids. Additionally, pectin was investigated as a coating material for phospholipid vesicles, with the goal of potentially enhancing their stability during storage. The diameters of the uncoated liposomes ranged from 98 to 392 nm, depending on the type of phospholipid used, and all formulations exhibited stability over a 30-day period. Pectin-coated liposomes had diameters ranging from 177 to 236 nm, and their stability was largely influenced by the use of unsaturated phospholipids, with the polysaccharide concentration impacting long-term stability. Coencapsulation of VD3 and VB12 was successfully achieved in both uncoated and coated liposomes, with VD3 demonstrating significantly greater encapsulation efficiency than VB12. Notably, both vitamins were effectively protected from degradation during storage.
脂质体是一种通用平台，可用于共包封亲水性和疏水性生物活性化合物，从而提高它们在食品中递送微量营养素的潜力。在本研究中，维生素D（VD3）和维生素B（VB12）通过超声处理，使用氢化或非氢化磷脂共包封于脂质体中。此外，研究了果胶作为磷脂囊泡的包衣材料，目的是潜在地提高其在储存期间的稳定性。未包衣脂质体的直径范围为98至392nm，这取决于所用磷脂的类型，并且所有制剂在30天内均表现出稳定性。果胶包衣脂质体的直径范围为177至236nm，其稳定性在很大程度上受不饱和磷脂的使用影响，多糖浓度影响长期稳定性。在未包衣和包衣脂质体中均成功实现了VD3和VB12的共包封，VD3的包封效率明显高于VB12。值得注意的是，两种维生素在储存期间均得到有效保护，未发生降解。
