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Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Ding, Baomiao, Zhang, Xiaoming, Hayat, Khizar, Xia, Shuqin, Jia, Chengsheng, Xie, Mingyong, Liu, Chengmei
Journal of food engineering 2011 v.102 no.2 pp. 202-208
eggs, encapsulation, evaporation, juices, oral administration, storage time, transmission electron microscopy
Ferrous glycinate nanoliposomes prepared by the reverse-phase evaporation method (REV) from egg phosphatidylcholine (EPC) were investigated, based on the encapsulation efficiency, transmission electron microscopy (TEM), size distribution, and zeta potential. The nanoliposomes had high encapsulation efficiency, and TEM photomicrographs of nanoliposomes clearly showed their spherical shape. The size distribution and zeta potential indicated the stability of the nanoliposome suspensions. Retention ratio and size distribution of ferrous glycinate nanoliposomes were used to determine the influence of storage period, sonication and boiling water on the stability of ferrous glycinate nanoliposomes. Furthermore, in vitro stability of ferrous glycinate nanoliposomes in simulated gastrointestinal juice was evaluated. The nanoliposomes showed an acceptable stability in simulated gastrointestinal juice at 37°C for 5h. According to the results, ferrous glycinate nanoliposomes may be fit for the oral administration of ferrous glycinate and be used for the fortification of foodstuffs.