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New formulation of vitamin C encapsulation by nanoliposomes: production and evaluation of particle size, stability and control release

Amiri, Samaneh, Rezazadeh-Bari, Mahmoud, Alizadeh-Khaledabad, Mohammad, Amiri, Saber
Food science and biotechnology 2019 v.28 no.2 pp. 423-432
ascorbic acid, campesterol, cholesterol, encapsulation, milk, particle size, phospholipids, sonication
In the present study, the effects of different ratios of milk phospholipids, cholesterol and phytosterols (Campesterol) powder (50–100%, 0–50%, and 0–50%, respectively) and sonication time (20, 25, 30, 35 and 40 min) were investigated to produce a new formulation of nanoliposomes for encapsulation of vitamin C. The results showed that increasing the time of sonication and decreasing the ratio of phospholipid to phytosterol significantly decreased nanoliposomes’ particle size (p < 0.05). The maximum encapsulation efficiency was obtained at 35 and 40 min of sonication time and 75–25 ratio of phospholipid: phytosterol. Also, reducing the sonication time in the same ratio of phospholipid/phytosterol caused to increase the controlled release. The highest stability of vitamin C during 20 days was obtained in the ratio of 75–25 (phospholipids: campesterol). The results showed a positive effect of cholesterol replacement with campesterol on encapsulation efficiency, control release and stability of vitamin C in nanoliposomes.