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Updated: Aug 25, 2025
Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
Published on: August 31, 2019
Preparation, characterization, and evaluation of flaxseed oil liposomes coated with chitosan and pea protein isolate
Fanfan Song1, Jie Chen2, Zhengquan Zhang1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Abstract:
The effect of layer-by-layer coating of liposomes with chitosan and pea protein isolate hydrolysates (PPIH) was evaluated. Traditional flaxseed oil liposomes (FL Lipo) were used as a model for comparison to liposomes coated with chitosan and PPIH (FL LipoCP). The potential of PPIH as a coating material was evaluated. Additionally, the influence of chitosan and PPIH on vesicle size and zeta potential of liposomes was investigated. The chitosan layer of liposomes exhibited a loose structure. After the second layer of coating with PPIH, chitosan molecules were rearranged on the liposome surface, leading to a more compact and dense shell structure of liposomes. Electrostatic interactions, hydrogen bonds, and hydrophobic interactions favored the stability of FL LipoCP. Compared to FL Lipo, FL LipoCP displayed higher oxidation stability during storage and a slower release of flaxseed oil during in vitro digestion.
