Effect of gum arabic or sodium alginate incorporation on the physicochemical and curcumin retention properties of liposomes

Natural biopolymers such as food gums can be effective in improving the physical stability of colloidal particle dispersions. To improve the loading stability of curcumin in liposomes, liposomes with gum arabic (GA) or sodium alginate (SA) (0-2% w/v) were prepared and their physicochemical properties evaluated. Results showed that GA, which has a high surface activity, interacted more with the liposome surface resulting in smaller liposome size and polydispersity. However GA disrupted the internal lamellar structure of the liposomes at low concentrations, resulting in increased flocculation and was associated with poor retention of encapsulated curcumin. In contrast, SA formed a viscious continuous phase due to the gum network which reduced particle mobility and sedimentation, and increased curcumin retention, although this was associated with an increase in particle size and polydispersity index.

Automated summary

Natural biopolymers like food gums can enhance the physical stability of colloidal particle dispersions. The study found that while adding GA resulted in smaller liposome sizes, it also disrupted the internal structure leading to increased flocculation and poor retention. On the other hand, adding SA formed a viscous continuous phase, reducing particle sedimentation but increasing particle size and polydispersity.