Co-encapsulation of Vitamin C and beta-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion

文献类型： 外文期刊

第一作者： Liu, Xin

作者： Liu, Xin;Wang, Peng;Luo, Zhi-Gang;Zou, Yu-Xiao;Luo, Zhi-Gang;Luo, Zhi-Gang;Tamer, Tamer Mahmoud

作者机构：

关键词： Vitamin C; beta-Carotene; Co-encapsulation; Liposomes; In vitro gastrointestinal digestion; Release kinetics

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 136 卷

页码：

收录情况： SCI

摘要： Vitamin C (VC) and beta-Carotene (beta C) were selected to produce co-encapsulated liposomes using hydrophilic and hydrophobic cavities simultaneously by ethanol injection method. The results of liposomal structure characterized by particle size, polydispersity index, zeta-potential and transmission electron microscope showed that the microstructure of all liposomal samples was spherical without adhesion or break and the size of VC beta Cloaded liposome (L-VC-beta C) was bigger than VC-loaded liposome (L-VC) or beta C-loaded liposome (L-beta C). The encapsulation efficiency (EE) of VC in L-VC-beta C was significantly higher than that in L-VC, and the EE of beta C in L-VC-beta C had no significant change compared with that in L beta C. The free radical scavenging rate of L-VC-beta C was significantly higher than that of L beta C, while it had no significant change compared with that of L-VC. In addition, the storage stability of beta C in L-VC-beta C improved greatly compared with that in L-beta C. Furthermore, the zero order model was applied to understand the release kinetics of beta C from L-beta C and L-VC-beta C in the stomach, whereas the Korsmeyr-Peppas model was chosen to describe the release of beta C from two types of liposome in small intestine and their release mechanisms were mainly dominated by Fickian diffusion. It was significant to provide a new idea for using hydrophilic and hydrophobic cavities simultaneously in liposomes to design the multicomponent nutrient delivery system.

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