Whey protein-κ-carrageenan coated Mangiferin liposomes for enhanced stability and bioavailability

Mangiferin, a natural bioactive compound with multiple physiological functions, faces limitations in its oral bioavailability due to poor stability and solubility in the gastrointestinal environment. Liposome-based delivery systems have shown promise in enhancing the bioavailability of such compounds, but their stability under physiological conditions remains a challenge. In this study, mangiferin-loaded liposomes were prepared via the ethanol injection method. Using entrapment efficiency as the evaluation index, the optimal preparation conditions were determined through a combination of single-factor and orthogonal experiments. The mangiferin liposomes were further subjected to layer-by-layer coating using whey protein and κ-carrageenan. Three types of liposomes-mangiferin liposomes (ML), whey protein-coated mangiferin liposomes (W-ML), and whey protein-κ-carrageenan modified mangiferin liposomes (W/C-ML) were compared in terms of encapsulation efficiency, structural characteristics, and stability. The results demonstrated that the double-layer modified liposomes (W/C-ML) achieved a significantly higher entrapment efficiency of 70.63% ± 0.86% and exhibited superior physical stability. In vitro digestion studies revealed that the W/C-ML group had the highest release rate and cumulative release rate in simulated intestinal fluid. The findings offer valuable insights into the design of oral delivery systems for poorly soluble bioactive compounds, with potential applications in functional foods and nutraceuticals.