Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

Author(s)

Silva, Guilherme S. ; Jange, Camila G. ; Rocha, Juliana S. S. ; Chaves, Matheus A. ; Pinho, Samantha C.

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 52, n. 3, p. 772-780, MAR 2017.
• Web of Science Citations: 8

Abstract

The objective of this study was to obtain and characterise curcumin-loaded proliposomes by the method of coating of micronised sucrose. Proliposomes incorporating curcumin were characterised in terms of coating, morphology, crystallinity, solubility and water sorption. The powders showed a good capacity to preserve curcumin, as after 60days of storage about 80% of the initial amount of curcumin was preserved. The water adsorption on the proliposomes was very low, as was the hygroscopicity (3.4%). The evaluation of the capacity of the multilamellar liposomes produced by the hydration of phospholipid powders to preserve encapsulated curcumin was assessed. Liposome dispersions were produced with different thickeners, and the best results of average size (around 800nm) and curcumin preservation (72% after 30days of storage) were obtained with xanthan gum and guar gum. These results evidenced the coating of micronised sucrose is a promising technique to produce liposomes to be incorporated into food. (AU)

• FAPESP's process: 14/23376-9 - Stability of multilamellar liposomes encapsulating curcumin: evaluation of different polysaccharides as thickeners of dispersions produced by proliposome hydration
• Grantee: Camila Garcia Jange
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 15/03362-6 - Coencapsulation of curcumin and vitamin D3 in multilamellar liposomes
• Grantee: Matheus Andrade Chaves
• Support Opportunities: Scholarships in Brazil - Master