title: Curcumin liposomes prepared with milk fat globule membrane phospholipids and soybean lecithin.
abstract: 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, ζ-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 ζ-potential of -48.60 mV. The MFGM liposomes showed higher encapsulation efficiency, smaller particle size, higher absolute value of ζ-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 Fe(3+), light, temperature, oxygen, and relative humidity. In conclusion, MFGM phospholipids have potential advantages in the manufacture of curcumin liposomes used in food systems.
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Hong-Hao
authors.initials: HH
authors.lastname: Jin
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 470070, China.
authors.forename: Qun
authors.initials: Q
authors.lastname: Lu
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China. Electronic address: jgjiang@scut.edu.cn.
authors.forename: Jian-Guo
authors.initials: JG
authors.lastname: Jiang
mesh_terms: D003474:Curcumin / Q000008:administration & dosage* / Q000737:chemistry / Q000528:radiation effects; D004355:Drug Stability; D005524:Food Technology; D006017:Glycolipids / Q000737:chemistry; D006023:Glycoproteins / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D054709:Lecithins / Q000737:chemistry*; D008027:Light; D066292:Lipid Droplets; D008081:Liposomes; D010316:Particle Size; D010743:Phospholipids / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry; D013696:Temperature
chemical_list: D006017:Glycolipids; D006023:Glycoproteins; D054709:Lecithins; D008081:Liposomes; D010743:Phospholipids; C110367:milk fat globule; D003474:Curcumin
keywords: curcumin; liposome; milk fat globule membrane; phospholipid; soybean lecithin