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Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress

Peng, Shengfeng, Zou, Liqiang, Liu, Wei, Liu, Chengmei, McClements, David Julian
Journal of agricultural and food chemistry 2018 v.66 no.46 pp. 12421-12430
Helianthus annuus, curcumin, food industry, heat stability, lecithins, microstructure, particle size
There is significant interest in the formulation of liposome-based delivery systems using cheap plant-based commercial sources of lecithin. This study evaluated the impact of phospholipid type on the formation, stability, and curcumin-loading of sunflower liposomes. Four kinds of sunflower lecithin (Sunlipon 50, 65, 75, and 90) with different phosphatidylcholine (PC) levels were used to prepare the liposomes using microfluidization. The particle size, surface charge, microstructure, and stability of the liposomes were determined. All four kinds of lecithin were suitable for fabricating stable liposomes regardless of the PC content. Curcumin was loaded into the liposomes using a newly developed pH-driven method. The loading capacity and heat stability of curcumin increased as the PC content of the lecithin increased. These results showed that commercial plant-based lecithins may be suitable for overcoming some of the hurdles normally associated with using liposomes in the food industry, such as high cost and poor stability.