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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Curcumin-loaded proliposomes produced by the coating of micronized sucrose: Influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration

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Author(s):
Chaves, Matheus A. [1] ; Pinho, Samantha C. [1]
Total Authors: 2
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn, Lab Encapsulat & Funct Foods LEnAlis, Av Duque Caxias Norte 225, Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Chemistry; v. 291, p. 7-15, SEP 1 2019.
Web of Science Citations: 0
Abstract

The feasibility of producing proliposomes containing curcumin, as well as liposome dispersions, using different mixtures of purified and nonpurified soybean phospholipids was studied. Proliposomes were produced through coating of micronized sucrose and physicochemically characterized over 30 days of storage. In addition, the possible interactions among the components were investigated using X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR). The proliposomes demonstrated a low propensity of water adsorption and low hygroscopicity. In addition, the curcumin content retained in the powders ranged from 67 to 92%. The liposomes were produced following proliposome hydration. Atomic force microscopy indicated the vesicles presented spherical shapes and photon correlation spectroscopy detected that their hydrodynamic diameters ranged from 207 to 222 nm. Finally, the curcumin-loaded liposomes preserved up to 63% of the bioactive compound but remained stable for only 15 days of storage. (AU)

FAPESP's process: 17/10954-2 - Enrichment of cornstarch with curcumin and Vitamin D3 coencapsulated in lyophilized liposomes using wet agglomeration by high shear
Grantee:Matheus Andrade Chaves
Support Opportunities: Scholarships in Brazil - Doctorate