Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α-tocopherol
| Autor: | Zahra Hadian, Abdoreza Mohammadi, Mohammad Ali Sahari, Mohsen Barzegar, Hamid Moghimi |
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| Rok vydání: | 2016 |
| Předmět: |
Liposome
Chromatography Dispersity food and beverages 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science Eicosapentaenoic acid Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology Differential scanning calorimetry chemistry Docosahexaenoic acid lipids (amino acids peptides and proteins) Tocopherol Particle size 0210 nano-technology Food Science Phosphocholine |
| Zdroj: | International Journal of Food Science & Technology. 51:1075-1086 |
| ISSN: | 0950-5423 |
| Popis: | Summary This study aimed to develop a nanoliposomal formulation containing α-tocopherol loaded with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and to characterise the formulation by its physical stability. For this purpose, different nanoliposomal formulations with dipalmitoyl phosphocholine were prepared using a modified thin-film hydration method and evaluated by particle size, polydispersity index (PDI), transmission electron microscopy, differential scanning calorimetry and determining the encapsulation efficiencies of DHA and EPA. A physical stability study was conducted by investigating the change in the vesicle encapsulation efficiency, particle size, PDI and shape when stored at 4, 30 and 40 °C for 3 months. High encapsulation efficiency of DHA and EPA (89.1% ± 0.6% and 81.9% ± 1.4%) and appropriate particle size (82 ± 0.8 nm) were obtained for liposomes composed of α-tocopherol. The optimum formulation was stable for 90 days when kept at 4 °C. This study demonstrated that α-tocopherol had a protective effect on the physical stability of the nanoliposomes containing DHA and EPA. |
| Databáze: | OpenAIRE |
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