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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 52, n. 3, p. 772-780, MAR 2017.
• Citações Web of Science: 8

Resumo

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)

• Processo FAPESP: 14/23376-9 - Estabilidade de lipossomas multilamelares encapsulando curcumina: avaliação de diferentes polissacarídeos como espessantes de dispersões produzidas por hidratação de pró-lipossomas
• Beneficiário: Camila Garcia Jange
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 15/03362-6 - Coencapsulação de curcumina e vitamina d3 em lipossomas multilamelares
• Beneficiário: Matheus Andrade Chaves
• Modalidade de apoio: Bolsas no Brasil - Mestrado