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Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α‐tocopherol
Author(s) -
Sahari Mohammad Ali,
Moghimi Hamid Reza,
Hadian Zahra,
Barzegar Mohsen,
Mohammadi Abdoreza
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13068
Subject(s) - docosahexaenoic acid , differential scanning calorimetry , eicosapentaenoic acid , dispersity , liposome , particle size , tocopherol , chemistry , bioavailability , chromatography , chemical engineering , thermal stability , materials science , antioxidant , organic chemistry , fatty acid , vitamin e , polyunsaturated fatty acid , biochemistry , bioinformatics , physics , biology , engineering , thermodynamics
Summary This study aimed to develop a nanoliposomal formulation containing α‐tocopherol loaded with eicosapentaenoic acid ( EPA ) and docosahexaenoic acid ( DHA ) and to characterise the formulation by its physical stability. For this purpose, different nanoliposomal formulations with dipalmitoyl phosphocholine were prepared using a modified thin‐film hydration method and evaluated by particle size, polydispersity index ( PDI ), transmission electron microscopy, differential scanning calorimetry and determining the encapsulation efficiencies of DHA and EPA . A physical stability study was conducted by investigating the change in the vesicle encapsulation efficiency, particle size, PDI and shape when stored at 4, 30 and 40 °C for 3 months. High encapsulation efficiency of DHA and EPA (89.1% ± 0.6% and 81.9% ± 1.4%) and appropriate particle size (82 ± 0.8 nm) were obtained for liposomes composed of α‐tocopherol. The optimum formulation was stable for 90 days when kept at 4 °C. This study demonstrated that α‐tocopherol had a protective effect on the physical stability of the nanoliposomes containing DHA and EPA .