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

Autor(es)

Chaves, Matheus A. ^[1] ; Pinho, Samantha C. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 291, p. 7-15, SEP 1 2019.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/10954-2 - Enriquecimento de amido de milho com curcumina e Vitamina D3 coencapsuladas em lipossomas liofilizados utilizando aglomeração úmida por alto cisalhamento
• Beneficiário: Matheus Andrade Chaves
• Modalidade de apoio: Bolsas no Brasil - Doutorado