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Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles
Author(s) -
Moraes Marília,
Carvalho José Mário P.,
Silva Cíntia R.,
Cho Stefany,
Sola Mirella R.,
Pinho Samantha C.
Publication year - 2013
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/j.1365-2621.2012.03184.x
Subject(s) - liposome , phospholipid , crystallinity , dispersity , solubility , chemical engineering , carotene , phosphatidylcholine , vesicle , shelf life , zeta potential , materials science , chromatography , spray drying , beta carotene , chemistry , organic chemistry , food science , carotenoid , nanotechnology , biochemistry , nanoparticle , membrane , engineering
Summary The objective of this study was to investigate the feasibility of producing proliposomes incorporating beta‐carotene by spray drying and to assess the capacity of the liposomes produced by the hydration of the dry phospholipid particles to preserve the encapsulated carotenoid. Powders containing beta‐carotene, hydrogenated phosphatidylcholine and sucrose were obtained and characterised in terms of crystallinity, morphology, thermal behaviour, density, solubility and hygroscopicity. The preservation of beta‐carotene in the powder was evaluated for two storage conditions under normal atmosphere and vacuum. The proliposome was highly soluble, with all components embedded in the matrix and capable of preserving more than 90% of the incorporated beta‐carotene for 60 days of refrigerated storage under vacuum. The liposome dispersions maintained their average size, polydispersity index and zeta potential for 100 days of storage. After 60 days, the degradation of encapsulated beta‐carotene was minimal, and the colour of the dispersions was preserved.