Fabrication and characterization of L-ascorbyl palmitate and phospholipid-based hybrid liposomes and their impacts on the stability of loaded hydrophobic polyphenols
文献类型： 外文期刊
作者： Chen, Mianhong 1 ; Li, Ruyi 1 ; Lu, Xuli 1 ; Dai, Yaping 1 ; Chen, Tinghui 1 ; Xing, Yuhang 2 ; Xue, Lu 2 ; Duan, Zhihao 3 ; Zhou, Wei 1 ; Li, Jihua 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
3.Yunnan Agr Univ, Coll Trop Crops, Puer 665099, Yunan, Peoples R China
4.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China
关键词： Liposome; L-Ascorbyl palmitate; pH-driven method; Hydrophobic polyphenols; Stability
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2023 年 398 卷
页码：
收录情况： SCI
摘要： The aim of this study was to evaluate the influence of L-ascorbyl palmitate (LAP) as an additive to liposome formulations by self-assembling with soy lecithin to form hybrid liposomes, in order to enhance the physical stability and bioactivator-loaded retention ratio of the LAP incorporated liposomes (LAP-LP). The addition of LAP significantly increased its surface negative charge and strong hydrophobic interactions occurred between the hydrophobic tails of LAP and phospholipids resulting in more compactly ordered, rigid and hydrophobic phospholipid bilayers as indicated by surface tension, fluorescence probes and DSC. These changes enhanced the stability of hydrophobic polyphenol loaded LAP-LP during storage. Particularly, after four weeks storage at 37 degrees C for naringenin loaded liposomes, the retention ratio of pure liposome decreased dramatically to 12.5 %, while the LAP-LP remained above 74.5 %. This study opens up the potential for the LAP-LP to be developed as a food-grade multifunctional formulation for encapsulating and delivering bioactivators.
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