Journal
JOURNAL OF FOOD ENGINEERING
Volume 158, Issue -, Pages 104-112Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2015.03.004
Keywords
Depressurization; Liposome; Nanoparticle; Phospholipid; Supercritical carbon dioxide; Volumetric expansion
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Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Alberta Innovates Technology Futures (AITF)
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Liposomes were produced utilizing the supercritical carbon dioxide technology via depressurization of the supercritical phase and the effects of pressure, depressurization rate and temperature on liposome characteristics were investigated. The relative volumetric expansion of water upon equilibration with high pressure CO2 reached a plateau at 14.4%, 123% and 10.2%. at 40 degrees C, 50 degrees C and 60 degrees C, respectively. With an increase in pressure to 300 bar, the liposomes obtained had a relatively large particle size of 523 +/- 2 nm and a small polydispersity index (PdI) of 0.226 +/- 0.009. Increasing depressurization rate up to 120 bar/min lowered Pd! to 0.198 +/- 0.016 for a relatively high homogeneity. Pressures over 200 bar yielded spherical vesicles with good uniformity and liposomes could be stored for up to 4 weeks with limited change in size (below 5%). Supercritical CO2 method displayed advantages of high stability and homogeneity for liposome preparation over conventional thin film hydration method. (C) 2015 Elsevier Ltd. All rights reserved.
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