Journal
FOODS
Volume 11, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/foods11101469
Keywords
supercritical; curcumin; encapsulation; liposome; phospholipid
Categories
Funding
- JSPS KAKENHI [JP20H02515]
- JST SICORP [JPMJSC18H1]
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Curcumin-loaded liposomes were prepared using a supercritical carbon dioxide (SCCO2)-ultrasound environment system. The operating conditions influenced the size of liposome products and the encapsulation efficiency of curcumin. This innovative method does not require organic solvents and is practical for generating liposomes.
Curcumin-loaded liposomes were prepared using a supercritical carbon dioxide (SCCO2)- ultrasound environment system. The experiments were performed at temperatures of 40-70 degrees C and pressures of 10-25 MPa in a batch system with ultrasonication for 60 min. Transmission electron microscopy (TEM) images revealed liposome products with spherical morphologies and diameters of <100 nm. Dynamic light scattering (DLS) analysis indicated that the curcumin-loaded liposome nanosuspension exhibited good stability. Changing the operating conditions influenced the amount of liposome-encapsulated curcumin; as the operating temperature or pressure increased, the diameter of the liposome products and the amount of liposome-encapsulated curcumin increased and decreased, respectively. Herein, we described an innovative and practical organic-solvent-free method for generating liposomes from phospholipids.
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