Journal
JOURNAL OF DAIRY SCIENCE
Volume 99, Issue 3, Pages 1780-1790Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2015-10391
Keywords
curcumin; liposome; milk fat globule membrane; phospholipid; soybean lecithin
Funding
- National Natural Foundation of China [31171631, 31571773]
- Guangdong Province Science and Technology Plan Project [2011B031200005]
- Guangdong Provincial Bureau of Ocean and Fishery Science and Technology [A201301C04]
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Using thin film ultrasonic dispersion method, the curcumin liposomes were prepared with milk fat globule membrane (MFGM) phospholipids and soybean lecithins, respectively, to compare the characteristics and stability of the 2 curcumin liposomes. The processing parameters of curcumin liposomes were investigated to evaluate their effects on the encapsulation efficiency. Curcumin liposomes were characterized in terms of size distribution, zeta-potential, and in vitro release behavior, and then their storage stability under various conditions was evaluated. The curcumin liposomes prepared with MFGM phospholipids had an encapsulation efficiency of about 74%, an average particle size of 212.3 nm, and a zeta-potential of 48.60 mV. The MFGM liposomes showed higher encapsulation efficiency, smaller particle size, higher absolute value of zeta-potential, and slower in vitro release than soybean liposomes. The retention rate of liposomal curcumin was significantly higher than that of free curcumin. The stability of the 2 liposomes under different pH was almost the same, but MFGM liposomes displayed a slightly higher stability than soybean liposomes under the conditions of Fe3+, light, temperature, oxygen, and relative humidity. In conclusion, MFGM phospholipids have potential advantages in the manufacture of curcumin liposomes used in food systems.
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