Food grade liposome systems: Effect of solvent, homogenization types and storage conditions on oxidative and physical stability

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 513, Issue , 2017, Pages 468-478

  Guner, Selen ^a   Oztop, Mecit Halil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

High pressure; Lipid oxidation; Liposome; Particle size; Storage; SUV; TEM; Ultrasound; Zeta potential

Indexed keywords

ENERGY STORAGE; FOOD STORAGE; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LECITHIN; LIGHT TRANSMISSION; LIPOSOMES; PHOSPHOLIPIDS; SOLUTIONS; TRANSMISSION ELECTRON MICROSCOPY; ULTRASONIC APPLICATIONS; ULTRASONICS; ZETA POTENTIAL;

HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; HYDROPEROXIDE FORMATIONS; LIPID OXIDATION; PARTICLE SIZE MEASUREMENT; PARTICLE SIZE REDUCTION; PROBE-TYPE ULTRASONICATION; REFRIGERATION TEMPERATURES;

PARTICLE SIZE;

LIPID HYDROPEROXIDE; LIPOSOME; PHOSPHATIDYLCHOLINE; SOLVENT;

ARTICLE; EGG; HOMOGENATE; HYDROPHOBICITY; MICROFLUIDICS; MICROSCOPY; OXIDATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; REFRIGERATION; SOYBEAN; STORAGE; TRANSMISSION ELECTRON MICROSCOPY; ULTRASOUND; ZETA POTENTIAL;

EID: 85002301235     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2016.11.022     Document Type: Article

References (32)

1. [1] Ray, S., Raychaudhuri, U., Chakraborty, R., An overview of encapsulation of active compounds used in food products by drying technology. Food Biosci., 2015, 10.1016/j.fbio.2015.12.009.
2. [2] Taylor, T.M., Gaysinsky, S., Davidson, P.M., Bruce, B.D., Weiss, J., Characterization of antimicrobial-bearing liposomes by ζ-potential, vesicle size, and encapsulation efficiency. Food Biophys. 2 (2007), 1–9, 10.1007/s11483-007-9023-x.
3. [3] Lu, Q., Lu, P.M., Piao, J.H., Xu, X.L., Chen, J., Zhu, L., Jiang, J.G., Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior. LWT Food Sci. Technol. 57 (2014), 686–695, 10.1016/j.lwt.2014.01.044.
4. [4] Nuchi, C.D., Julian McClements, D., Decker, E.A., Impact of Tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions. J. Agric. Food Chem. 49 (2001), 4912–4916, 10.1021/jf010370m.
5. [5] Decker, E., McClements, D.J., Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65 (2000), 1270–1282, 10.1111/j.1365-2621.2000.tb10596.x.
6. [6] Wedzicha, B.L., Advances in Food Emulsions. 1988, Elsevier, London.
7. [7] Jacobsen, C., Meyer, A.S., Adler-Nissen, J., Oxidation mechanisms in real food emulsions. Oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise. Z. Leb. Forsch. A 208 (1999), 317–327, 10.1007/s002170050423.
8. [8] Coupland, J.N., McClements, D.J., Food emulsions. Trends Food Sci. Technol. 7 (1996), 83–91, 10.1016/S1359-0294(97)80047-7.
9. [9] Ge, L., Möhwald, H., Li, J., Phospholipase A2 hydrolysis of mixed phospholipid vesicles formed on polyelectrolyte hollow capsules. Chem. A Eur. J. 9 (2003), 2589–2594, 10.1002/chem.200304315.
10. [10] Ge, L., Möhwald, H., Li, J., Phospholipid liposomes stabilized by the coverage of polyelectrolyte. Colloids Surf. A Physicochem. Eng. Aspects 221 (2003), 49–53, 10.1016/S0927-7757(03)00106-7.
11. [11] Rossetti, F.F., Reviakine, I., Csúcs, G., Assi, F., Vörös, J., Textor, M., Interaction of poly(L-lysine)-g-poly(ethylene glycol) with supported phospholipid bilayers. Biophys. J. 87 (2004), 1711–1721, 10.1529/biophysj.104.041780.
12. [12] Laouini, A., Jaafar-Maalej, C., Limayem-Blouza, I., Sfar, S., Charcosset, C., Fessi, H., Preparation, characterization and applications of liposomes: state of the art. J. Colloid Sci. Biotechnol. 1 (2012), 147–168, 10.1166/jcsb.2012.1020.
13. [13] Torchilin, V.P., Weissig, V., Liposomes: A Practical Approach. 2nd ed., 2003, Oxford University Press Inc., New York.
14. [14] Hope, M.J., Bally, M.B., Mayer, L.D., Janoff, A.S., Cullis, P.R., Generation of multilamellar and unilamellar phospholipid vesicles. Chem. Phys. Lipids 40 (1986), 89–107.
15. [15] Woodle, M.C., Papahadjopoulos, D., Liposome preparation and size characterization. Methods Enzymol., 171, 1989.
16. [16] Li, M.K., Fogler, H.S., Acoustic emulsification part 2: breakup of the large primary oil droplets in a water medium. J. Fluid Mech. 88 (1978), 513–528.
17. [17] Kentish, S., Feng, H., Applications of power ultrasound in food processing. Annu. Rev. Food Sci. Technol. 5 (2014), 263–284, 10.1146/annurev-food-030212-182537.
18. [18] Anton, N., Vandamme, T.F., Nano-emulsions and micro-emulsions: clarifications of the critical differences. Pharm. Res. 28 (2011), 978–985, 10.1007/s11095-010-0309-1.
19. [19] Zhong, F., Yu, M., Luo, C., Shoemaker, C.F., Li, Y., Xia, S., Ma, J., Formation and characterisation of mint oil/S and CS/water microemulsions. Food Chem. 115 (2009), 539–544, 10.1016/j.foodchem.2008.12.048.
20. [20] McClements, D.J., Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter 8 (2012), 1719–1729, 10.1039/C2SM06903B.
21. [21] Trokhymchuk, A., Henderson, D., Depletion forces in bulk and in confined domains: from Asakura–Oosawa to recent statistical physics advances. Curr. Opin. Colloid Interface Sci. 20 (2015), 32–38, 10.1016/j.cocis.2014.12.004.
22. [22] Kralchevsky, P.A., Danov, K.D., Anachkov, S.E., Depletion forces in thin liquid films due to nonionic and ionic surfactant micelles. Curr. Opin. Colloid Interface Sci. 20 (2015), 11–18, 10.1016/j.cocis.2014.11.010.
23. [23] Chang, Y., McClements, D.J., Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: impact on the stability of fish oil-in-water emulsions. Food Hydrocoll. 51 (2015), 252–260, 10.1016/j.foodhyd.2015.05.014.
24. [24] Duplessis, J., Ramachandran, C., Weiner, N., Muller, D., The influence of lipid composition and lamellarity of liposomes on the physical stability of liposomes upon storage. Int. J. Pharm. 127 (1996), 273–278, 10.1016/0378-5173(95)04281-4.
25. [25] Kuntsche, J., Horst, J.C., Bunjes, H., Cryogenic transmission electron microscopy (cryo-TEM) for studying the morphology of colloidal drug delivery systems. Int. J. Pharm. 417 (2011), 120–137, 10.1016/j.ijpharm.2011.02.001.
26. [26] Siegel, D.P., Epand, R.M., The mechanism of lamellar-to-inverted hexagonal phase transitions in phosphatidylethanolamine: implications for membrane fusion mechanisms. Biophys. J. 73 (1997), 3089–3111.
27. [27] Chiu, G.N.C., Abraham, S.A., Ickenstein, L.M., Ng, R., Karlsson, G., Edwards, K., Wasan, E.K., Bally, M.B., Encapsulation of doxorubicin into thermosensitive liposomes via complexation with the transition metal manganese. J. Control. Release 104 (2005), 271–288, 10.1016/j.jconrel.2005.02.009.
28. [28] Wang, G., Wang, T., Oxidative stability of egg and soy lecithin as affected by transition metal ions and pH in emulsion. J. Agric. Food Chem. 56 (2008), 11424–11431, 10.1021/jf8022832.
29. [29] Mozuraityte, R., Rustad, T., Storrø, I., Oxidation of cod phospholipids in liposomes: effects of salts, pH and zeta potential. Eur. J. Lipid Sci. Technol. 108 (2006), 944–950, 10.1002/ejlt.200600139.
30. [30] Battino, R., Rettich, T.R., Toshihiro, T., The solubility of oxygen and ozone in liquids. J. Phys. Chem. 12 (1983), 163–178.
31. [31] Schnitzer, E., Pinchuk, I., Lichtenberg, D., Peroxidation of liposomal lipids. Eur. Biophys. J. 36 (2007), 499–515, 10.1007/s00249-007-0146-2.
32. [32] Pingret, D., Durand, G., Fabiano-Tixier, A.S., Rockenbauer, A., Ginies, C., Chemat, F., Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation. J. Agric. Food Chem. 60 (2012), 7761–7768, 10.1021/jf301286f.