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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
Published on: August 31, 2019
Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and
Jinglei Li1, Jian Nan2, Haishan Wu2
1School of Food and Biological Engineering, Hefei University of Technology, Hefei, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.
Abstract:
The purity of soy lecithin exerts significant impact on nanoliposome (NL) properties for food applications. In this study, three soy lecithin of different purity were used to prepare NL. LC-MS analysis confirmed soy lecithin of relatively low purify (50% and 70%) contains multiple natural phospholipids. NL produced by soy lecithin of middle purity (70%) is smaller and more stable than other counterparts. Ultimately, soy lecithin of 70% purity was selected to develop NL encapsulated crocetin (CR) as model payload and further coated by chitosan (CS). The structure characteristic, physicochemical properties, antioxidant activity and anti-inflammatory activity of crocetin nanoliposome (CR-NL) and chitosan coated crocetin nanoliposome (CS-CR-NL) were evaluated. NL encapsulation and CS coating significantly improve antioxidant and anti-inflammatory ability of CR, and prolong storage period of CR (p < 0.05). For food applications, soy lecithin of middle purity (70%) is cheaper and more appropriate than soy lecithin of high purity.
