Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 92-102Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.077
Keywords
Liposomes; beta-Sitosterol; Curcumin; Vesicle stability; Release profile
Funding
- National Key R&D Program of China [2016YFD0400804, 2016YFD0400601]
- National Natural Science Foundation of China [31371836]
- China Scholarship Council (CSC)
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In this work, the effect of beta-sitosterol (Sito) on vesicle characteristics, physicochemical stability as well as the in vitro release and bioavailability of curcumin-loaded liposomes (Cur-LP) was studied. When 20-33 mol% of Sito was incorporated, encapsulation efficiency of curcumin was improved due to the high amount of liquid-ordered domains in membranes. At 50 mol% Sito a lower encapsulation efficiency was observed possibly due to membrane defects. The physical, thermal and photo stability of curcumin in liposomes were markedly improved with increasing the amount of Sito. First-order kinetics fitted best the curcumin release dynamics of Sito containing liposomes, clearly showing that sustained release improved with increasing amounts of Sito in liposomes. Simulated digestion studies suggested that Sito concentration of about 20-33 mol% improved the bioavailability of curcumin in liposomes. These study shows that Sito is an applicable and potential route in forming healthier cholesterol-free curcumin-loaded liposomes for functional supplements.
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