Journal
FOOD CHEMISTRY
Volume 326, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126973
Keywords
Liposomes; Curcumin; Hydrogenated phospholipid; Stability
Funding
- National Key R&D Program of China [2016YFD0400804, 2016YFD0400601]
- National Natural Science Foundation of China, China [31371836]
- Beijing Municipal Natural Science Foundation, China [6192015]
- China Scholarship Council, China (CSC) [201806350074]
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The aim of this study was to substitute part of soybean phospholipid (SPC) with hydrogenated soybean phospholipid (HSPC) in curcumin-loaded liposomes (Cur-LP), in order to further enhance stability and release performances of curcumin. When the SPC/HSPC mass ratio changed from 10:0 to 5:5, vesicle size, encapsulation efficiency and alkali resistance of curcumin increased, although a small decrease in centrifugal stability was observed. Salt stability became worse as more HSPC was used (3:7 and 0:10). Owing storage at 4 degrees C and 25 degrees C, Cur-LP at a SPC/HSPC mass ratio of 5:5 performed well considering vesicle size, lipid oxidation and curcumin retention. These vesicles displayed also the best sustained-release performance in simulated digestion, attributed to the tighter lipid packing in membranes as indicated by fluorescence probes, DSC and FTIR. This study can guide the development of a Cur-LP product with improved shelf-life stability by using HSPC.
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