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Physical properties of vitamin D3-loaded nanoliposomes prepared by thin layer hydration-sonication
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M Mohammadi   , B Ghanbarzadeh * , H Hamishehkar , R Rezayi Mokarram , MA Mohammadifar |
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Abstract: (9369 Views) |
| Background and Objectives: The encapsulation of nutraceutical compounds in lipid-based carrier systems, such as nanoliposomes, is effective in preserving their native properties throughout their shelf lives. Liposomes are widely used in food industries because of their benefits, which include possible large-scale production using natural ingredients, entrapment and release of water-soluble, lipid-soluble, and amphiphilic materials and biodegradability. The present study prepared vitamin D3 nanoliposomes and characterized them using differential scanning calorimetry (DCS) and scanning electron microscopy.
Materials and Methods: Nanoliposomes containing vitamin D3 were prepared using different quantities of phosphatidylcholine (PC) and cholesterol (60-0, 50-10, 40-20, 30-30 mg) equivalents (8-0, 7-3, 5-5, 4-8 mM) using thin-film hydration and sonication. DSC and determination of particle size and encapsulation efficiency were carried out to determine the physicochemical properties of the liposomes.
Results: The results shows that particle size was 78-89 nm and size distribution (span) was 0.77- 0.84 nm. In all formations, the encapsulation efficiency of vitamin D was >90%. The DSC thermogeram of the vitamin-loaded liposome showed the disappearance of the melting endothermic peak of vitamin D3 and a major endothermic peak at 227°C, indicating that vitamin D3 complex formed with the bilayers and was completely encapsulated by the lipid matrix of the nanoliposomes. The lower melting temperature of proliposome over bulk lecithin can be attributed to its small particle size. SEM analysis showed that the surface morphology of all freeze-dried liposome samples had a porous structure.
Conclusions: Vitamin D3 nanoliposomes were prepared successfully using the thin film hydration-sonication method that achieved all expected features.
Keywords: Encapsulation, Nanoliposomes, Vitamin D3, Thermal properties |
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| Keywords: Encapsulation, Nanoliposomes, Vitamin D3, Thermal properties |
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Full-Text [PDF 736 kb]
(4986 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2014/02/17 | Accepted: 2014/02/17 | Published: 2014/02/17
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